Fettuccine With Mussels And Mushrooms

• 2 pounds fresh mussels, scrubbed and debearded (about 48 mussels)
• 2 tablespoons cornmeal
• 3 cups sliced mushrooms
• 1 1/2 cups low-salt chicken broth
• 1 cup red bell pepper rings
• 1/2 cup chopped onion
• 1/2 cup thinly sliced carrot
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 clove garlic, minced
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley

1. Place mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Combine mushrooms and next 12 ingredients (mushrooms through garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Add mussels; cover and cook over medium-high heat 3 minutes or until mussels open. Discard any unopened shells.
3. Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels. Sprinkle with parsley.

fresh mussels, cornmeal, mushrooms, lowsalt, red bell pepper, onion, carrot, white wine, salt, basil, oregano, black pepper, red pepper, salt, clove garlic, hot cooked fettuccine, parsley

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