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

How to Make It

Step 1

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

Step 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.

Step 3

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

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