YIELD Makes 4 servings
|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|
- 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.
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.