Fettuccine with Mussels, Leeks, & Tomatoes
3 pounds of mussels in shells
2 leeks
3/4 pound of fettuccine
2 tablespoons of olive oil
4 cloves garlic, chopped
1/2 teaspoon of dried thyme
4 tomatoes, coarsely chopped
1/4 cup of dry white wine
1 cup of coarsely chopped fresh parsley
freshly ground pepper
Scrub the mussels under cold running water, cut off any hairy beards.
Discard any that do not close when tapped. Trim leeks, discarding dark
green parts. Slice in half lengthwise and rinse well. Cut into thin 1
1/2 inch long strips and set aside. In a large pot of boiling water,
cook the fettuccine until al dente (tender but not firm): drain and
return to pot.
Meanwhile in a large heavy saucepan, heat oil over medium heat: cook
garlic and thyme for 1 minute. add mussels, leeks, tomatoes and wine,
cover and bring to a boil. Reduce the heat and simmer for 5 to 8 minutes
or until leeks are tender and mussels open, discard any that don't open.
Pour tomato mixture over fettuccine, add parsley and pepper to taste.
Toss to mix and serve on dinner plates or in large individual bowls.
Makes 4 servings |
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