Fettuccine with Mussels, Leeks and Tomatoes Recipe

Name: Fettuccine with Mussels, Leeks and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs mussels; 2 leeks; 34 lb fettuccine; 2 tablespoons olive oil; 4 cloves garlic, chopped; ½ teaspoon dried thyme; 4 tomatoes, coarsely chopped; ¼ cup dry white wine; 1 cup fresh parsley, coarsely chopped; to taste pepper, freshly ground

Servings: persons

3 lbs mussels
2 leeks
34 lb fettuccine
2 tablespoons olive oil
4 cloves garlic, chopped
½ teaspoon dried thyme
4 tomatoes, coarsely chopped
¼ cup dry white wine
1 cup fresh parsley, coarsely chopped
to taste pepper, freshly ground

1
This gorgeous dish is perfect for a special little dinner.
2
As well as being easy to make, it tastes and looks wonderful, too.
3
Choose cultured mussels as they are easy to clean and have lots of meat inside.
4
Scrub mussels under cold running water; cut off any hairy beards.
5
Discard any that do not close when tapped.
6
Trim leeks, discarding dark green parts.
7
Slice in half lengthwise and wash well.
8
Cut into thin 1 1/2-inch long strips an d set aside.
9
In large pot of boiling water, cook fettuccine until al dente (tender but firm); drain and return to pot.
10
Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute.
11
Add mussels, leeks, tomatoes and wine; cover and bring to boil.
12
Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open).
13
Pour tomato mixture over fettuc cine; add parsley, and pepper to taste.
14
Toss to mix and serve on dinner plates or in large individual bowls.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 lbs mussels, 2 leeks, 34 lb fettuccine, 2 tablespoons olive oil, and more.

Yes, Fettuccine with Mussels, Leeks and Tomatoes 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.

Fettuccine with Mussels, Leeks and Tomatoes

How did you like this recipe?

Frequently Asked Questions