Fettuccine With Mussels, Basil and Cream
Updated October 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
1 pound fresh green fettuccine
2 tablespoons pine nuts
2 tablespoons butter
2 cloves garlic, finely minced
1 ½ cups heavy cream
4 tablespoons very finely minced fresh basil leaves
1 cup steamed shucked mussels
Salt and freshly ground black pepper
Several fresh basil leaves for garnish
Nutritional analysis per serving (4 to 6 servings)
60 grams carbs; 84 milligrams cholesterol; 560 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 1 gram trans fat; 3 grams fiber; 398 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a kettle of water to a boil for the pasta.
- Step 2
Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
- Step 3
Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
- Step 4
Boil the fettuccine about two minutes. Drain.
- Step 5
Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.
Private Notes