Yes, you can enjoy a luxurious mussel and fettuccine dinner on a weeknight.
- Total time 35 minutes
- Portion size 4 servings
Using stiff brush, scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In large pot, heat butter and oil over medium heat; cook onion, garlic, salt, pepper and hot pepper flakes (if using), stirring often, until softened, about 8 minutes. Stir in tomato paste; cook for 1 minute.
Add wine (if using); cook for 1 minute.
Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; cover and cook until slightly thickened, stirring occasionally, about 10 minutes.
Add mussels, stirring to coat. Increase heat to medium; cover and cook until mussels open, about 5 minutes. Discard any mussels that remain closed.
Meanwhile, in large pot of boiling water, cook pasta according to package directions; drain.
Add pasta to mussel mixture; stir to coat. Divide among bowls; sprinkle with parsley.
Test Kitchen Tip: If you’re not using the wine, add a tablespoon of red wine vinegar to the sauce when you add the tomatoes.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 914 mg
- Sugars 9 g
- Protein 32 g
- Calories 537
- Total fat 18 g
- Potassium 663 mg
- Cholesterol 70 mg
- Saturated fat 5 g
- Total carbohydrate 61 g
- Iron 66
- Folate 83
- Calcium 6
- Vitamin A 20
- Vitamin C 45