Mussels in Beer Broth Over Pasta

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Mussels in Beer Broth Over Pasta."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mussels-in-beer-broth-over-pasta-recipe.htm>  24 July 2008.

Mussels in Beer Broth Over Pasta Photo
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:
1.
Discard any mussels that remain open when tapped with fingers.

2.
Cook fettuccine according to package directions; drain. Place fettuccine in large bowl; toss with oil. Cover to keep warm.

3.
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.

4.
Simmer, uncovered, until liquid is reduced to about 1 cup. Add cubed fennel; simmer 1 to 2 minutes. Add tomatoes; remove from heat.

5.
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