 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Light and tasty. A bit labour-intensive - but so worth it. 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 |
Directions:
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.
|
|