Fettuccine with Mussels

Look for the small airline-sized bottles of wine that are packaged in 4-packs—they're the most economical way to buy wine when you just need a small amount for cooking. Yield: 4 servings (serving size: about 2 cups) Cost per Serving: $2.46 Nutritional Information Calories:415 Fat:10.1g (sat 4.5g,mono 2.3g,poly 1.2g) Protein:27g Carbohydrate:54g Fiber:2.9g Cholesterol:58mg Iron:8.6mg Sodium:530mg Calcium:76mg

Photo by Kathy M.
Adapted from find.myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • 8

    ounces uncooked fettuccine

  • 2

    tablespoons butter

  • 1/2

    cup finely chopped onion

  • 6

    garlic cloves, coarsely chopped

  • 1/2

    cup dry white wine

  • 3

    plum tomatoes, chopped

  • 1/3

    cup bottled clam juice

  • 1 1/2

    pounds mussels, scrubbed and debearded

  • 1/4

    cup chopped fresh flat-leaf parsley

Directions

1. Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water. 2. Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately. Wine note: With a fresh and affordable summer meal, like Fettuccine with Mussels, look for a white wine with similar characteristics. Banrock Station Chardonnay 2009 ($7) is an Australian bargain that leaps easily from kitchen to table: The fresh fruit and lack of oak flavor allow it to work well in the recipe, while the wine's lighter body and crisp, citrusy flavors pair nicely with shellfish. --Jeffery Lindenmuth

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