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Fettuccine with Mussels Recipe

Fettuccine with Mussels Recipe

This dish comes together easily in one pan, though I do recommend using a very large skillet. We didn’t have white wine on hand, so I subbed chicken stock, and it worked perfectly. I have no doubt the wine would have been even more tasty, but I was trying to work with what I had. The dish is colorful and flavorful, inexpensive and so quick to throw together – a winner on all fronts!

Fettuccine with Mussels

By Tracey

Fettuccine with Mussels

from Cooking Light, August 2010


  • 8 oz uncooked fettuccine
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 6 garlic cloves, coarsely chopped
  • 1/2 cup dry white wine
  • 3 plum tomatoes, chopped
  • 1/3 cup clam juice
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1/4 cup chopped fresh flat leaf parsley


Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/3 cup of the pasta’s cooking water.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until it begins to soften, about 4 minutes. Add the garlic and, stirring constantly, cook for about 1 minute, or until fragrant. Pour the wine into the pan and cook for about 3 minutes, or until most of the liquid evaporates. Toss the tomatoes into the pan and cook for 2 minutes, stirring occasionally. Next, add the reserved pasta water and the clam juice. Bring to a boil then add the mussels. Cover your pan and cook for 4 minutes or until the mussels open fully (discard any mussels that do not open).  Finally, add the pasta to the skillet and cook to heat through, about 1 minute. Toss well to combine the pasta and sauce.  Sprinkle with the fresh parsley before serving.