Fettuccine With Mussels Recipe

Name: Fettuccine With Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 large mussels, washed well and debearded; parsley stems; 1 cup dry white wine; 2 cups chicken broth; 1/4 cup olive oil; 1 small red onion, diced; 3 garlic cloves, minced; 5 ounces oyster mushrooms, sliced; 10 plum tomatoes, peeled, seeded and diced; 1/4 teaspoon red pepper flakes; 1/4 cup sliced basil leaves; 1/2 cup sliced parsley; 1/2 lb dried fettuccine pasta or 1 1/2 lbs fresh fettuccine

Servings: persons

48 large mussels, washed well and debearded
parsley stems
1 cup dry white wine
2 cups chicken broth
1/4 cup olive oil
1 small red onion, diced
3 garlic cloves, minced
5 ounces oyster mushrooms, sliced
10 plum tomatoes, peeled, seeded and diced
1/4 teaspoon red pepper flakes
1/4 cup sliced basil leaves
1/2 cup sliced parsley
1/2 lb dried fettuccine pasta or 1 1/2 lbs fresh fettuccine

1
Put mussels in a large pot along with parsley stems, white wine and broth and cover.
2
Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
3
Remove with a slotted spoon.
4
When cool enough to handle, remove from their shells.
5
Strain broth through cheesecloth.
6
Cook over high heat until reduced to 1 1/2 cups, about 25 minutes.
7
In a large frying pan, heat olive oil slightly and add onion.
8
Cook, covered, until onion is soft, about 2 minutes.
9
Add garlic and mushrooms and cook 2 minutes longer.
10
Add red pepper and tomatoes and let stew for another 2 minutes.
11
Add reserved broth and bring to a boil.
12
Cook fettucine until al dente.
13
Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
14
Cook for 1 minute so that pasta absorbs sauce.
15
Add reserved mussels and cook another minute for mussels to heat through.
16
Pour pasta onto hot platter and serve immediately.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 48 large mussels, washed well and debearded, parsley stems, 1 cup dry white wine, 2 cups chicken broth, and more.

Yes, Fettuccine With Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine With Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions