Fettuccine with Mussels and Mushrooms

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 pounds fresh mussels, scrubbed and debearded (about 48 mussels)

2 tablespoons cornmeal

3 cups sliced mushrooms

1 1/2 cups low-salt chicken broth

1 cup red bell pepper rings

1/2 cup chopped onion

1/2 cup thinly sliced carrot

1/2 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped

1 clove garlic, minced

4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

1/4 cup chopped fresh parsley

Directions:

1. Place mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Combine mushrooms and next 12 ingredients (mushrooms through garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add mussels; cover and cook over medium-high heat 3 minutes or until mussels open. Discard any unopened shells.
3. Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels. Sprinkle with parsley.

By RecipeOfHealth.com