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Fettuccine And Mussel Salad

Healthycooking's picture
Ingredients
  Fettuccine 3⁄4 Pound
  Mussels 3 Pound
  Water 14 Cup (224 tbs)
  Frozen peas 1 1⁄2 Cup (24 tbs), thawed
  Sweet green pepper/Red 1 , chopped
  Green onions 4 , chopped
  Chopped fresh parsley 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Vegetable oil/Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Freshly ground pepper To Taste
Directions

In large pot of boiling water, cook fettuccine until al dente (tender but firm).
Drain and rinse under cold water; drain thoroughly and set aside.
You should have about 5 cups/1.25 L.
Scrub mussels under cold running water and remove any hairy beards.
Discard any that do not close when tapped.
In large heavy saucepan, combine water and mussels.
Cover and bring to boil over high heat; reduce heat and simmer for 5 to 8 minutes or until mussels open.
Discard any that do not open.
Let cool; reserve 1/2 cup/125 ml cooking liquid and remove meat from shells.
In large salad bowl, combine fettuccine, mussels, peas, sweet pepper, green onions and parsley.
In small bowl or food processor, combine reserved mussel cooking liquid, lemon juice, oil and garlic; mix well.
Pour over pasta mixture and toss to mix.
Season with salt and pepper to taste.
Cover and refrigerate until chilled.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta

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