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Seafood Tetrazzini w/ Sun-Dried Tomatoes & Goat Cheese

fish, pasta

16 mussels
6 ounces shrimp
6 ounces scallops
12 ounces fettuccine
----Vegetable Mixture----
2 teaspoons vegetable oil
2 teaspoons minced garlic
1/2 cup chopped red onions
1 cup chopped red peppers
1/2 cup chopped green peppers
1/2 cup sun-dried tomatoes
1/3 cup chopped fresh dill; or
1 tablespoon dried dill
1/3 cup chopped green onions
----Sauce----
1 2/3 cups 2% milk
1 2/3 cups fish or chicken stock
1/4 cup all-purpose flour
4 ounces goat cheese
4 tablespoons grated Parmesan cheese
pepper

Preheat oven to broil. Bring 1/4 cup water to a boil in a heavy saucepan; add mussels, cover and steam for 1 minute or just until mussels open. Shell mussels and set aside. In nonstick skillet sprayed with vegetable spray, cook scallops and shrimp over high heat for 3 to 4 minutes, or just until done. Drain excess liquid. Put with mussels. In large pot of boiling water, cook fettuccine according to package directions or until tender but firm. Drain and place in 9-x 13-inch baking dish. Heat oil in saucepan over medium heat; add garlic, onions and peppers and cook for 4 minutes or until softened. Add sun-dried tomatoes, dill and green onions; set aside. In a medium saucepan, combine milk, stock and flour until smooth. Cook over medium heat for 8 to 10 minutes, stirring constantly until slightly thickened. Add 3 oz of the goat cheese and 2 tbsp of the Parmesan. Combine seafood with milk sauce and vegetable mixture. Pour over pasta, mix until well combined, sprinkle with remaining goat cheese and Parmesan. Broil for 2 or 3 minutes just until browned.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 8 servings

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