ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fettuccine with Mussels and Mushrooms

Yield 4 servings (serving size: 1 cup pasta, 1 1/2 cups mushroom sauce, 12 mussels, and 1 tablespoon parsley)

Ingredients

  • 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

Nutrition Information

  • calories 302
  • caloriesfromfat 10 %
  • fat 3.2 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 1.1 g
  • protein 16.6 g
  • carbohydrate 52.6 g
  • fiber 4.3 g
  • cholesterol 16 mg
  • iron 6.5 mg
  • sodium 512 mg
  • calcium 85 mg

How to Make It

  1. Place mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.

  2. 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.

  3. Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels. Sprinkle with parsley.