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Fettuccine Rigate with Mussels and Saffron

Mussels

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20
prepare
30
cook
2
serves

INGREDIENTS

1 lb. fresh blue cultured mussels
1/2 lb. fettuccine rigate
1⁄2 cup extra virgin olive oil
1 garlic clove, minced
2 tbsp. fresh italian parsley, chopped
2 tbsp. fresh mint, chopped, divided
1 tsp. salt
1⁄8 tsp. black pepper, freshly ground
1⁄8 tsp. powdered saffron

INSTRUCTIONS

  1. 1
    Rinse fresh blue cultured mussels in tap water.
  2. 2
    Bring a large pot of water to a boil.
  3. 3
    Heat oil in very large skillet over medium heat. Add garlic, parsley, and 1 tbsp. mint; sauté 3 to 4 minutes. Stir in salt, pepper and saffron. Add mussels in the shells; cover. Continue heating 5 to 7 minutes, until mussels open.
  4. 4
    Cook Fettuccine Rigate for 2 minutes less than recommended cooking time. Drain, reserving 1 cup of the pasta cooking water.
  5. 5
    Add hot Fettuccine Rigate to mussel mixture, removing any unopened shells. Toss gently, adding reserved pasta water to achieve desired consistency. Transfer to serving platter; sprinkle with remaining mint.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: www.barillaus.com

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cuisines European, Other European
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