Fettucine with Mussels
Caroline
ingredients
- 1 cup white wine
- 36 mussels
- 1/3 cup olive oil
- 8 cloves garlic, minced
- 3 tbsp fresh basil, shopped
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tbsp Pernod
- 1 tomato, seeded and chopped
- salt and pepper to taste
- 1 pound fettucine
directions
- 1
Heat the wine in a large pot to boiling. Add mussels, cover the pan, and cook until the shells open, about 5 minutes. Remove the mussels from the shells and set aside. Strain the cooking liquid and reserve.
- 2
Heat the oil in a large skillet. Add the garlic and sauté just until the garlic begins to turn golden. Add the basil, parsley, oregano, and red pepper flakes.
- 3
Stir in the reserved cooking liquid and the Pernod. Heat to boiling. Reduce heat and simmer for 7 to 10 minutes.
- 4
Stir in the mussels and the tomato. Season to taste with salt and pepper. Cook the fettucine, drain and toss with the mussel sauce.
notes
Fish Lakes, Banff National Park
Source: Silver Palate Good Times Cookbook
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