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.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |