Fettuccine With Mussels - cooking recipe

Ingredients

48 large mussels, washed well and debearded
parsley stems
1 cup dry white wine
2 cups chicken broth
1/4 cup olive oil
1 small red onion, diced
3 garlic cloves, minced
5 ounces oyster mushrooms, sliced
10 plum tomatoes, peeled, seeded and diced
1/4 teaspoon red pepper flakes
1/4 cup sliced basil leaves
1/2 cup sliced parsley
1/2 lb dried fettuccine pasta or 1 1/2 lbs fresh fettuccine

Preparation

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