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Fettuccine with Mussels

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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

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Rate this recipe 4.7/5 (3 Votes)

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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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