Fettuccine With Mussels

Name: Fettuccine With Mussels
Total time: 30 min
Yield: Four servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 1/2 cup water; 1/2 cup white wine; 4 cloves garlic, peeled and minced; 32 mussels, scrubbed, beards removed; 1 pound fettuccine; 6 tablespoons heavy cream; Salt and freshly ground pepper to taste; 1/4 cup chopped fresh Italian parsley

By Molly O'Neill

Total Time: 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: FOOD; Mussel Bound

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Ingredients

Yield:Four servings

2tablespoons olive oil
½cup water
½cup white wine
4cloves garlic, peeled and minced
32mussels, scrubbed, beards removed
1pound fettuccine
6tablespoons heavy cream
Salt and freshly ground pepper to taste
¼cup chopped fresh Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Place the olive oil, water, white wine and garlic in a large pot over medium heat. Add the mussels and steam according to the technique described in the basic steamed mussels recipe. Remove the mussels from their shells and set aside. Strain the cooking liquid and place in a medium-size saucepan. Cook over medium heat until reduced to 1 cup.
Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook just until al dente, about 10 minutes. Drain. Add the cream and the mussels to the sauce and cook for 1 minute. Season to taste with salt and pepper.
Step 3
Place the pasta in a large bowl. Add the sauce and the parsley and toss to coat well. Divide among 4 pasta bowls and serve immediately.