Mussels & Fettuccine Recipe
house-made pasta, Maine mussels, cream, parsley, lemon
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Ingredients
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Pasta
Mussels & Sauce
Finishing
Method
Pasta
- 1
Make pasta dough
On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, beat eggs and gradually incorporate flour from the inside edges until a shaggy dough forms.
- 2
Knead and rest
Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little semolina or flour. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.
- 3
Roll and cut
Divide dough into 2 pieces. Using a pasta machine or rolling pin, roll each piece to about 1–2 mm thickness. Dust with semolina and run through a fettuccine cutter (or cut into 1/4-inch wide ribbons by hand). Toss cut pasta lightly with semolina to prevent sticking and let rest on a floured tray while preparing sauce.
Mussels & Sauce
- 4
Prepare mussels
Rinse mussels under cold water, scrub shells and remove beards. Discard any open mussels that do not close when tapped and any with broken shells.
- 5
Sauté aromatics
In a large, deep skillet or wide sauté pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the finely chopped shallots and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 6
Steam mussels
Add the dry white wine to the pan and bring to a simmer, scraping up any browned bits. Add the mussels, cover the pan, and steam for 4–6 minutes, shaking the pan once or twice, until the mussels open. Remove mussels with a slotted spoon to a bowl, reserving the cooking liquid in the pan. Discard any mussels that remain closed.
- 7
Finish sauce
Reduce the reserved cooking liquid over medium heat for 1–2 minutes if very watery. Stir in the heavy cream, lemon zest, lemon juice, 1/2 teaspoon cracked black pepper and 3/4 teaspoon salt. Simmer gently 1–2 minutes until the sauce slightly thickens. Stir in 2 tablespoons butter and 2 tablespoons chopped parsley to emulsify the sauce.
Finishing
- 8
Cook pasta
Bring a large pot of salted water to a rolling boil. Cook the fresh fettuccine 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 9
Combine pasta and sauce
Add the drained fettuccine to the skillet with the cream-mussel sauce over low heat. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta until you reach a silky consistency (use up to the reserved 1/2 cup).
- 10
Return mussels
Nestle the cooked mussels back into the pan to warm through for 1 minute. Taste and adjust seasoning with additional salt or lemon juice if desired.
- 11