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Fettuccine With Mussels Shrimps And Parsley

Italian.Chef's picture
  Fettuccine 3⁄4 Pound
  Stale bread slice 2 1⁄2
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Parsley leaves 3⁄4 Bunch (75 gm)
  Capers 1⁄2 Tablespoon
  Anchovy fillets 4
  Garlic 2 Clove (10 gm), crushed
  Olive oil 5 Tablespoon
  Mussels 20
  White wine 1⁄2 Cup (8 tbs)
  Crushed garlic 2 Clove (10 gm)
  Chopped bacon 3 Ounce (Preferably Italian Pancetta)
  Medium shrimp 12 Ounce, peeled and deveined

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Soak for 5 minutes.
Squeeze out excess.
Place in blender along with above bread.
Add to above to make a smooth paste.
Set aside.
Steam mussels with wine and garlic just until open, approx 5 minutes.
Remove from shell and keep mussels in liquid.
Set aside.
Saute for 2 minutes in large saucepan.
Add and saute just until pink.
Add mussels and their liquid and heat for 1 minute.
Add above parsley sauce.
Add pasta and toss well.

Recipe Summary

Side Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3725 Calories from Fat 1178

% Daily Value*

Total Fat 129 g199.2%

Saturated Fat 27.9 g139.7%

Trans Fat 0 g

Cholesterol 841.8 mg280.6%

Sodium 7372.2 mg307.2%

Total Carbohydrates 328 g109.4%

Dietary Fiber 16.4 g65.5%

Sugars 14.4 g

Protein 267 g533.6%

Vitamin A 167.4% Vitamin C 303.9%

Calcium 66.6% Iron 319.5%

*Based on a 2000 Calorie diet


Fettuccine With Mussels Shrimps And Parsley Recipe