Mussels and Fettucine Noodles Recipe

Serves/Makes: 6


  • 4 pounds (1.8 kg) fresh mussels, in shells
  • 1/2 cup (125 mL) white wine
  • 3 tablespoons (45 mL) chopped green onion
  • 3 tablespoons (45 mL) chopped parsley
  • 1 tablespoon (15 mL) crushed black peppercorns
  • 1 tablespoon (15 mL) butter
  • 1 tablespoon (15 mL) flour
  • 1 cup (250 mL) heavy cream (35%)
  • 3 cups (750 mL) fettucine noodles
  • 3/4 cup (190 mL) canned small peas, drained
  • 1/2 cup (125 mL) grated Parmesan cheese
How to cook Mussels and Fettucine Noodles:
  • Into a large casserole, mix together mussels, white wine, green onion, parsley and crushed peppercorns.
  • Cover cook over high heat, until shells open-up (throw away unopened shells).
  • Remove mussels from shells, reserving liquid reserve, hot.
  • Strain liquid through 2 thicknesses cotton cheese cloth set aside.
  • Into a casserole, melt butter mix in and brown flour for 2 minutes.
  • Pour in reserved mussels liquid and cream simmer until creamy and reserve.
  • Boil fettucine noodles in boiling, salted water drain and mix noodles with peas, slightly warmed peas.
  • Arrange noodles onto individual plates cover noodles with mussels and coat with creamy sauce.
  • Sprinkle with grated cheese.
  • Brown in a preheated 450°F (230°C) oven, for 5 minutes.

This recipe for Mussels and Fettucine Noodles serves/makes: 6

The Mussels and Fettucine Noodles recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Pasta (more Pasta recipes)
Cuisine: Italian (more Italian recipes)

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