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Black Mussel Fettuccine

Canadian.Recipes's picture
Ingredients
  Dried fettuccine 1 Pound
  Olive oil 1 Tablespoon
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Minced shallot 1 Teaspoon
  Minced garlic 1 Teaspoon
  Scotch whisky 1⁄3 Cup (5.33 tbs)
  Mussels 2 Pound, cleaned and debearded
  Whipping cream 2 Cup (32 tbs)
  Minced green onions 2 Tablespoon
  Dijon-style mustard 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

BRING A LARGE POT of salted water to a boil.
HEAT THE OLIVE OIL in a large saucepan and add the mushrooms, shallot, and garlic.
Saute until the mushrooms begin to soften.
Add the Scotch and tilt the pan so the liquid settles to one side, warming it for just a moment.
Light a match and carefully draw it to the pan just until the Scotch lights; let burn until the flame subsides.
Stir in the mussels with the cream, green onions, and mustard.
Simmer until the mussels have opened, 5 to 7 minutes, transferring them to a bowl as they open; discard any mussels that do not open.
Taste the sauce for seasoning.
If the sauce is not thick enough to coat a spoon, boil to reduce it.
WHEN THE WATER BOILS, add the fettuccine and cook until al dente, 5 to 7 minutes.
Drain well and put the fettuccine in a large serving bowl.
Pour the mussels and sauce over the pasta; toss to coat well.
Serve family style from the bowl at the table, or arrange on individual plates, distributing the mussels evenly.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Everyday

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