1. Put mussels in a large pot along with parsley stems, white wine and broth and cover. 2. Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes. 3. Remove with a slotted spoon. 4. When cool enough to handle, remove from their shells. 5. Strain broth through cheesecloth. 6. Cook over high heat until reduced to 1 ½ cups, about 25 minutes. 7. In a large frying pan, heat olive oil slightly and add onion. 8. Cook, covered, until onion is soft, about 2 minutes. 9. Add garlic and mushrooms and cook 2 minutes longer. 10. Add red pepper and tomatoes and let stew for another 2 minutes. 11. Add reserved broth and bring to a boil. 12. Cook fettucine until al dente. 13. Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce. 14. Cook for 1 minute so that pasta absorbs sauce. 15. Add reserved mussels and cook another minute for mussels to heat through. 16. Pour pasta onto hot platter and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
