CREAMED SPINACH FETTUCCINI WITH MUSSELS

A mussel lovers delight!



INGREDIENTS:
•48 fresh mussels
•1 garlic clove
•1 cup dry white wine
•1 pound spinach fettuccini
•2 tablespoons butter
•1/3 cup olive oil
•1/4 cup fresh lemon juice
•3 Roma tomatoes

PREPARATION:
•Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.

•Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve.


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