Fettuccine With Mussels, Basil and Cream

Name: Fettuccine With Mussels, Basil and Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 1 pound fresh green fettuccine; 2 tablespoons pine nuts; 2 tablespoons butter; 2 cloves garlic, finely minced; 1 1/2 cups heavy cream; 4 tablespoons very finely minced fresh basil leaves; 1 cup steamed shucked mussels; Salt and freshly ground black pepper; Several fresh basil leaves for garnish

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; MUSSELS STAR IN 4 WARM-WEATHER DISHES

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Ingredients

Yield:4 to 6 servings

1pound fresh green fettuccine
2tablespoons pine nuts
2tablespoons butter
2cloves garlic, finely minced
1½cups heavy cream
4tablespoons very finely minced fresh basil leaves
1cup steamed shucked mussels
Salt and freshly ground black pepper
Several fresh basil leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Bring a kettle of water to a boil for the pasta.
Step 2
Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
Step 3
Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
Step 4
Boil the fettuccine about two minutes. Drain.
Step 5
Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.