2 pounds fresh mussels, scrubbed and debearded (about 48 mussels)
2 tablespoons cornmeal
3 cups sliced mushrooms
1 1/2 cups low-salt chicken broth
1 cup red bell pepper rings
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 clove garlic, minced
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley
How to Make It
Place mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
Combine mushrooms and next 12 ingredients (mushrooms through garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add mussels; cover and cook over medium-high heat 3 minutes or until mussels open. Discard any unopened shells.
Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels. Sprinkle with parsley.
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