Classic Mussels in Beer Broth with Fettuccine: A Delicious Italian Recipe

Mussels in Beer Broth Over Pasta

YIELD Makes 4 servings

INGREDIENTS

2 pounds mussels, scrubbed and soaked 8 ounces uncooked fettuccine pasta 2 tablespoons olive oil 1 bottle (12 ounces) Belgian brown ale or 1-1/4 cups chicken broth 2 shallots, chopped or 1/3 cup chopped onion 1 clove garlic, minced 1/4 teaspoon fennel seeds 1 fennel bulb, peeled and cubed 1 cup coarsely chopped fresh plum tomatoes Chopped fresh parsley and grated fresh Parmesan cheese for garnish

PREPARATION:

1. Discard any mussels that remain open when tapped with fingers.
2. Cook fettuccine according to package directions; drain. Place fettuccine in large bowl; toss with oil. Cover to keep warm.
3. Meanwhile, combine ale, shallots, garlic and fennel seeds in large stockpot. Bring to a boil over high heat. Cover and boil 3 minutes. Add mussels. Cover; reduce heat to medium. Cook 5 to 7 minutes or until mussels are opened. Remove mussels from stockpot with slotted spoon; set aside. Discard any unopened mussels.
4. Simmer, uncovered, until liquid is reduced to about 1 cup. Add cubed fennel; simmer 1 to 2 minutes. Add tomatoes; remove from heat.
5. Divide fettuccine among 4 pasta bowls. Spoon mussels over noodles and pour sauce on top. Garnish, if desired. Serve immediately.

This recipe appears in: Pasta