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Serves/Makes: 6

Ingredients:

• 4 pounds (1.8 kg) fresh mussels, in shells
• 1/2 cup (125 mL) white wine
• 3 tablespoons (45 mL) chopped green onion
• 3 tablespoons (45 mL) chopped parsley
• 1 tablespoon (15 mL) crushed black peppercorns
• 1 tablespoon (15 mL) butter
• 1 tablespoon (15 mL) flour
• 1 cup (250 mL) heavy cream (35%)
• 3 cups (750 mL) fettucine noodles
• 3/4 cup (190 mL) canned small peas, drained
• 1/2 cup (125 mL) grated Parmesan cheese

How to cook:

• Into a large casserole, mix together mussels, white wine, green onion, parsley and crushed peppercorns.
• Cover cook over high heat, until shells open-up (throw away unopened shells).
• Remove mussels from shells, reserving liquid reserve, hot.
• Strain liquid through 2 thicknesses cotton cheese cloth set aside.
• Into a casserole, melt butter mix in and brown flour for 2 minutes.
• Pour in reserved mussels liquid and cream simmer until creamy and reserve.
• Boil fettucine noodles in boiling, salted water drain and mix noodles with peas, slightly warmed peas.
• Arrange noodles onto individual plates cover noodles with mussels and coat with creamy sauce.
• Sprinkle with grated cheese.
• Brown in a preheated 450°F (230°C) oven, for 5 minutes.

This recipe for Mussels and Fettucine Noodles serves/makes: 6

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Main Ingredient: Mussels
Preparation Method: Pasta
Cuisine: Italian