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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put mussels in a large pot along with parsley stems, white wine and broth and cover. | 2. Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes. | 3. Remove with a slotted spoon. | 4. When cool enough to handle, remove from their shells. | 5. Strain broth through cheesecloth. | 6. Cook over high heat until reduced to 1 ½ cups, about 25 minutes. | 7. In a large frying pan, heat olive oil slightly and add onion. | 8. Cook, covered, until onion is soft, about 2 minutes. | 9. Add garlic and mushrooms and cook 2 minutes longer. | 10. Add red pepper and tomatoes and let stew for another 2 minutes. | 11. Add reserved broth and bring to a boil. | 12. Cook fettucine until al dente. | 13. Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce. | 14. Cook for 1 minute so that pasta absorbs sauce. | 15. Add reserved mussels and cook another minute for mussels to heat through. | 16. Pour pasta onto hot platter and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	48		washed debearded	825.6	35.424	114.24	21.504
parsley stem				201.7338	0.0	44.8801	1.1333
white wine	1	cup		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red onion	1		diced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oyster mushroom	5	ounces	sliced	46.7767	8.6324	4.6918	0.5812
plum tomato	10		peeled seeded diced	201.7338	0.0	44.8801	1.1333
red pepper flake	1/4	teaspoon		201.7338	0.0	44.8801	1.1333
basil leaf	1/4	cup	sliced	201.7338	0.0	44.8801	1.1333
parsley	1/2	cup	sliced	10.8	1.899	0.8909999999999999	0.237
fettuccine pasta	1/2	lb		201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.