Fettuccine With Mussels

• 48 large mussels, washed well and debearded
• parsley stems
• 1 cup dry white wine
• 2 cups chicken broth
• 1/4 cup olive oil
• 1 small red onion, diced
• 3 garlic cloves, minced
• 5 ounces oyster mushrooms, sliced
• 10 plum tomatoes, peeled, seeded and diced
• 1/4 teaspoon red pepper flakes
• 1/4 cup sliced basil leaves
• 1/2 cup sliced parsley
• 1/2 lb dried fettuccine pasta or 1 1/2 lbs fresh fettuccine

1. Put mussels in a large pot along with parsley stems, white wine and broth and cover.
2. Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
3. Remove with a slotted spoon.
4. When cool enough to handle, remove from their shells.
5. Strain broth through cheesecloth.
6. Cook over high heat until reduced to 1 1/2 cups, about 25 minutes.
7. In a large frying pan, heat olive oil slightly and add onion.
8. Cook, covered, until onion is soft, about 2 minutes.
9. Add garlic and mushrooms and cook 2 minutes longer.
10. Add red pepper and tomatoes and let stew for another 2 minutes.
11. Add reserved broth and bring to a boil.
12. Cook fettucine until al dente.
13. Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
14. Cook for 1 minute so that pasta absorbs sauce.
15. Add reserved mussels and cook another minute for mussels to heat through.
16. Pour pasta onto hot platter and serve immediately.

mussels, parsley stems, white wine, chicken broth, olive oil, red onion, garlic, mushrooms, tomatoes, red pepper, basil, parsley, pasta

Taken from www.food.com/recipe/fettuccine-with-mussels-62724 (may not work)