Fettuccine With Mussels

• 2 tablespoons olive oil
• 1/2 cup water
• 1/2 cup white wine
• 4 cloves garlic, peeled and minced
• 32 mussels, scrubbed, beards removed
• 1 pound fettuccine
• 6 tablespoons heavy cream
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh Italian parsley

1. Place the olive oil, water, white wine and garlic in a large pot over medium heat.
2. Add the mussels and steam according to the technique described in the basic steamed mussels recipe.
3. Remove the mussels from their shells and set aside.
4. Strain the cooking liquid and place in a medium-size saucepan.
5. Cook over medium heat until reduced to 1 cup.
6. Meanwhile, bring a large pot of lightly salted water to a boil.
7. Add the fettuccine and cook just until al dente, about 10 minutes.
8. Drain.
9. Add the cream and the mussels to the sauce and cook for 1 minute.
10. Season to taste with salt and pepper.
11. Place the pasta in a large bowl.
12. Add the sauce and the parsley and toss to coat well.
13. Divide among 4 pasta bowls and serve immediately.

olive oil, water, white wine, garlic, mussels, fettuccine, heavy cream, salt, fresh italian parsley

Taken from cooking.nytimes.com/recipes/10961 (may not work)