This dish of Mussels and Fettuccini with Tomatoes and Parmesan is a fast dish to prepare. It’s nice to have a fresh gourmet meal in rotation for those weeknight evenings when you’re short on time!
Not sure how to buy mussels? Well, start at your regular grocery store. Do not go to the frozen section of the store. Frozen mussels are just so not worth it. Go right to the fish counter. Only buy live, farm-raised rope mussels. Not only are these harvested in a way which is significantly better for the environment, but they are also much cleaner and less gritty than wild caught mussels.
This recipe is ideal for showcasing the flavor of fresh mussels. The pasta sauce is light and complimentary to the mussels, with no overpowering flavors.
What you need:
- About 2 pounds of mussels for 4 people
- 1 Box fettuccini
- 2 fresh garden tomatoes, chopped
- 2 cloves garlic, smashed
- 1/2 onion, chopped
- black olives or capers (optional)
- about 1/2 cup white wine
- 1 Tbs olive oil
- salt, pepper, oregano, red pepper and shaved Parmesan for garnish
Instructions for Mussels and Fettuccini with Tomatoes:
- Prepare the pasta as per package directions. Drain and set aside.
- Clean and sort mussels. Discard any cracked mussels and any which don’t close under cold water.
- In a fairly large saucepan, heat olive oil and sauté garlic and onion until tender
- Add wine and bring to boil
- Add mussels and cover with a lid. Cook until mussels open, about 5 minutes.
- Add tomatoes and olives or capers, if using. Heat through another 1-2 minutes
- Add cooked pasta and stir with tongs to coat pasta evenly
- Add salt, pepper, red pepper and oregano to taste
- Garnish with shaved Parmesan
Mangia!
