Fettuccine with Mussels
Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.
Recipe by Cooking Light August 2010
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01/23/2012
A classy recipe that was very easy to make. I added a few handfuls of spinach in with the tomatoes and substituted chicken broth for wine. The result was a light, delicate sauce that tasted like it was from a restaurant. Will definitely make this again. Another plus is that mussels are pretty cheap...like $4 for a pound.
12/04/2010
I made this with a change of half mussels for my wife and half little neck clams for myself. It was great, I served it with a spring mix salad and goat cheese with fresh fruit for dessert. Perhaps it could use a little crusty bread to go with it, though that would push the carbs up fairly high.
08/24/2010
Terrific! I added fresh scallops and shrimp too and it was incredible. We had leftovers, but they didn't last long!
08/07/2010
Would make this recipe again as it was fresh and delicious.
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