Imagine twirling your fork into a plate of perfectly cooked fettucini, adorned with succulent mussels swimming in a luxurious white wine and basil oil sauce that whispers of Mediterranean coastlines and gourmet kitchens. This isn't just another pasta dish - it's a culinary journey that transforms simple ingredients into an extraordinary dining experience that will transport you straight to the Italian seaside with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces fettucini
- 2 pounds mussels, cleaned
- 1 cup white wine
- 1/4 cup basil oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 12 ounces of fettucini, 2 pounds of cleaned mussels, 1 cup of white wine, 1/4 cup of basil oil, 3 cloves of minced garlic, salt and pepper, and fresh basil for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will season the fettucini as it cooks.
- While waiting for the water to boil, prepare the mussels. Rinse them under cold water, scrubbing the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- Once the water is boiling, add the fettucini and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the fettucini is cooking, heat a large skillet over medium heat. Add the basil oil and allow it to warm for about a minute.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
- Pour in the white wine and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes to let the alcohol evaporate and the flavors meld.
- Add the cleaned mussels to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- Once the fettucini is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the drained fettucini to the skillet with the mussels and white wine sauce. Toss gently to combine, adding a bit of the reserved pasta water if needed to loosen the sauce.
- Season the dish with salt and pepper to taste. Stir in some freshly chopped basil for added flavor.
- To serve, divide the fettucini with mussels among four plates. Garnish with additional fresh basil leaves and a drizzle of basil oil if desired.
- Enjoy your delicious fettucini with mussels in a white wine and basil oil sauce!
Tips
- Always purchase fresh mussels from a reputable seafood market and clean them thoroughly before cooking.
- The key to perfectly cooked mussels is high heat and quick cooking - they should open within 5-7 minutes.
- Never force open a mussel that hasn't naturally opened during cooking - this indicates it was not fresh and should be discarded.
- Reserve some pasta water to help create a silky, cohesive sauce that clings beautifully to your fettucini.
- Use high-quality white wine and extra virgin basil oil to elevate the overall flavor profile of the dish.
- Fresh basil is crucial - chop it just before adding to maintain its vibrant flavor and aroma.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 75mg
