Search for anything:

In-Your-Face Mussels With Parsley Pesto And Fettuccine

pasta, shellfish

1/4 pound fettuccine
1/2 cup fresh bread crumbs; from day old bread
2 tablespoons red wine vinegar
3 tablespoons water
1 1/4 cups chopped fresh parsley; divided
1 tablespoon drained capers
1/4 cup Italian black olives; pitted
2 cloves garlic
1/4 cup olive oil
1/2 cup dry white wine
2 cloves garlic; crushed
36 mussels; cleaned
salt and pepper

Cook fettuccine in large amount of boiling salted water until tender; drain. Meanwhile, soak bread crumbs in vinegar and water for 1 minute. In food processor, combine 1 1/2 cups parsley, capers, olives, 2 cloves garlic, oil and soaked bread crumbs. Process until smooth; set aside. In large saucepan, bring wine and crushed garlic to a boil. Stir in mussels, cover and cook for 3 to 4 minutes or until mussels open. Discard any mussels that do not open. Add parsley puree and heat through. Add pasta and salt and pepper to taste; toss. Transfer to serving platter. Sprinkle with remaining 1/4 cup parsley. Set out some ready-made vegetable antipasto, with a whole-wheat baguette, to take the edge off pre-dinner hunger. Follow the mussels with a salad.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU