Steamed Wild PEI Mussels in a garlic white wine sauce with Fettuccini
Mussels are one of my favourite proteins to cook with. With over 20g of protein for a 3oz serving and a good source of vitamin B12, this fruit de mer packs a punch with flavour. The best part, it takes less than 20 mins to make this dish! I steamed them in a garlic white wine sauce, with diced tomatoes, diced onions and freshly chopped parsley. Seasoned to perfection and served over fresh egg fettuccini pasta, this dish is light and fresh and on the table in less than 20 mins! The fresh pasta only takes 2 mins (for al dente) to cook - 4 mins if you like it a little softer. I hope you enjoy the recipe! If you make it please let me know how it turns out. Enjoy!
Ingredients (I use all organic/wild)
500g of fresh egg fettuccini noodles (Or you can make it homemade)
2lb of Fresh Wild PEI Mussels
2 tsp of freshly minced/puree garlic
1 small red onion - diced
1 cup of diced cherry tomatoes
1 cup of chicken/vegetable broth
In a large pot, bring salted water to a boil on high heat and then turn down to medium and let boil until you are ready to cook the pasta - remember you only need 2 mins to so make sure you time it at the end.
In a large deep sauce pan (make sure it has a lid), on medium heat add olive oil, once oil is hot add the diced onions and cook, stirring constantly until they get glossy and soft. Then add dice tomatoes and cook cook until the tomatoes get soft. Pour in the ¼ cup wine and turn down the heat to medium/low and let the wine simmer for 1-2 mins and then add the chicken/vegetable broth.
Add in the butter, pureed garlic, and season with salt, pepper, and freshly chopped parsley and let simmer for 2 mins before adding in the mussels.
In a large strainer, wash the mussels in the sink and then add to the sauce pan and cover with a lid. Let the mussels steam in the sauce, they only need to cook for a few mins. Watch them closely you will see them open up. Once they are fully opened, they are ready to go! Take them off the heat, keep the lid on and set aside. *You don’t want to overcook the mussels otherwise they will be chewy!*
Add the pasta to the simmering boiling water and cook for 2 mins. Strain, and add a drizzle of olive oil and set aside.
Remove the mussels from the sauce in a deep bowl and set aside. Add the pasta to the sauce from the mussels, toss and add to a plate. Add the mussels on top and serve.
So simple and delicious! I hope you enjoy it!
