TLC Cooking "Mussels in Beer Broth Over Pasta"

Mussels in Beer Broth Over Pasta

Mussels in Beer Broth Over Pasta

YIELD Makes 4 servings
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INGREDIENTS

2	pounds mussels, scrubbed and soaked
8	ounces uncooked fettuccine pasta
2	tablespoons olive oil
1	bottle (12 ounces) Belgian brown ale or 1-1/4 cups chicken broth
2	shallots, chopped or 1/3 cup chopped onion
1	clove garlic, minced
1/4	teaspoon fennel seeds
1	fennel bulb, peeled and cubed
1	cup coarsely chopped fresh plum tomatoes
Chopped fresh parsley and grated fresh Parmesan cheese for garnish

PREPARATION:

Discard any mussels that remain open when tapped with fingers.
Cook fettuccine according to package directions; drain. Place fettuccine in large bowl; toss with oil. Cover to keep warm.
Meanwhile, combine ale, shallots, garlic and fennel seeds in large stockpot. Bring to a boil over high heat. Cover and boil 3 minutes. Add mussels. Cover; reduce heat to medium. Cook 5 to 7 minutes or until mussels are opened. Remove mussels from stockpot with slotted spoon; set aside. Discard any unopened mussels.
Simmer, uncovered, until liquid is reduced to about 1 cup. Add cubed fennel; simmer 1 to 2 minutes. Add tomatoes; remove from heat.
Divide fettuccine among 4 pasta bowls. Spoon mussels over noodles and pour sauce on top. Garnish, if desired. Serve immediately.

This recipe appears in: Pasta

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