Fettucine With Mussels
Fettucine with mussels offers a delightful blend of briny seafood, aromatic herbs, and a hint of Pernod, perfect for seafood lovers seeking a flavorful Italian-inspired dish.
Ingredients
- 1 c. dry white wine ⓘ
- 36 mussels, scrubbed and bearded ⓘ
- 1/3 c. best quality olive oil
- 8 cloves garlic, minced
- 3 Tbsp. chopped fresh basil
- 3 Tbsp. chopped fresh parsley ⓘ
- 2 tsp. dried oregano ⓘ
- 1/2 tsp. red pepper flakes ⓘ
- 1 Tbsp. Pernod ⓘ
- 1 ripe tomato, seeded and chopped ⓘ
- salt to taste ⓘ
- freshly ground black pepper to taste ⓘ
Instructions
- Heat the white wine in a large Dutch oven over medium-high heat until boiling.
- Add the mussels to the pan, cover, and cook until the shells open, about 5 minutes.
- Remove the mussels from the shells and set aside.
- Discard the shells.
- Strain the cooking liquid and reserve.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic, chopped basil, parsley, dried oregano, and red pepper flakes; sauté until fragrant.
- Stir in the Pernod and chopped tomato, cooking for 2 minutes.
- Add the reserved cooking liquid and bring to a simmer.
- Cook the spinach fettucine according to package instructions until al dente.
- Drain the pasta and toss it into the skillet with the sauce.
- Add the cooked mussels, season with salt and freshly ground black pepper, and toss to combine.
- Serve immediately garnished with additional herbs if desired.
Tips & Substitutions
For a deeper flavor, consider adding a splash of lemon juice to the sauce. If you don’t have Pernod, a splash of white vermouth can work as a substitute. Fresh mussels are best, but you can use canned if necessary; just rinse them well. Be careful not to overcook the mussels or they will become tough.
Serving Suggestions
Serve the fettucine with mussels immediately for the best flavor and texture. It pairs beautifully with a crisp green salad or garlic bread for a complete meal. You can also enhance the dish with a glass of dry white wine, complementing the flavors of the seafood. For a twist, browse more seafood recipes that highlight seasonal ingredients.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta and mussels in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can make the mussels tough.
Nutrition & Diet Analysis (per serving)
Each serving of Fettucine With Mussels contains roughly 1427 calories, with 52g protein, 362g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (796% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 687mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mussels for this recipe?
Yes, you can use frozen mussels, but make sure to thaw them completely before cooking. Frozen mussels may release more liquid, so adjust the amount of wine or broth accordingly to avoid a watery sauce.
What kind of pasta works best with this dish?
While fettucine is traditional, you can use other pasta types like linguine or spaghetti. Just ensure the pasta is cooked al dente to hold up well with the sauce and mussels. Adjust cooking times based on the pasta type you choose.
Can I add other seafood to this recipe?
Absolutely! Feel free to add shrimp or clams for extra flavor and variety. Just adjust the cooking time as needed to ensure all seafood is cooked properly, but be cautious not to overcrowd the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).