Muscles with Fettucine
This is a very tasty dish. It is also very attractive if you serve it in Italian pasta bowls or soup dishes.
For two:
2 dozen mussels, well scrubbed and debearded
2 tablespoons olive oil
3 cloves of garlic, finely chopped
1/2 teaspoon fresh thyme
1 leek, cleaned and julienned (white part only)
00000 2 tomatoes, chopped
1/3 cup dry white wine
1/4 cup finely chopped parsley
1/2 pound fettucine
Cook fettucine in boiling, salted water. Drain, then toss with a little of the olive oil. Keep warm.
In a heavy saucepan heat the olive oil. Add garlic and thyme and cook gently 1 minute. Add mussels, wine, leek and tomatoes. Bring to the boil, reduce heat and cook 5 to 8 minutes or until mussels open and leeks are tender. Sprinkle with parsley. Put fettucine in serving dishes. Arrange the mussels on top and spoon sauce over all.
Serve with crusty rolls or a baguette.
Norma Arnett has been graciously sharing her favourite family recipes with Sooke News Mirror readers for more than 26 years.