Fettuccinewith Fresh Mussels Recipe


MethodMain Ingredient


 Fresh mussels2 Pound, scrubbed and washed
 Water1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Garlic2 Clove (10 gm), smashed and chopped
 Dry white wine1⁄4 Cup (4 tbs)
 Beurre manie2 Tablespoon
 Chopped fresh parsley1 Tablespoon
 Cooked fettuccine2 Cup (32 tbs), hot (4 Portions)
 Lemon1 , juiced
 Cooking liquid1⁄4 Cup (4 tbs) (From Mussels)

Nutrition Facts

Serving size: Complete recipe

Calories 2261 Calories from Fat 583

% Daily Value*

Total Fat 65 g100%

Saturated Fat 21.1 g105.6%

Trans Fat 0 g

Cholesterol 319.7 mg106.6%

Sodium 2857.8 mg119.1%

Total Carbohydrates 251 g83.6%

Dietary Fiber 13.4 g53.8%

Sugars 10.8 g

Protein 145 g290.2%

Vitamin A 69.7% Vitamin C 233.9%

Calcium 32.3% Iron 236.9%

*Based on a 2000 Calorie diet


Place mussels in large saucepan. Add lemon juice, water and pepper. Cover and cook over medium heat until shells open.
Remove saucepan from heat. Discard unopened mussels. Remove mussels from shells, place in bowl and set aside. Pour any juices left in shells back into saucepan.
Strain cooking liquid from mussels through sieve lined with cheesecloth. Set aside.
Heat oil in frying pan over medium heat. Add garlic and cook 2 minutes.
Pour in wine and cook 2 minutes over high heat.
Stir in cooking liquid from mussels and season well. Cook 2 minutes, then remove pan from heat.
Incorporate beurre manie using whisk. Sprinkle with chopped parsley and season with pepper. Add hot pasta and mussels to sauce, mix and serve.