MUSSEL-CREAM FETTUCCINE

4-5 doz. mussels (3-3-l/2 lbs. or 4)
Cold water
About l4 ozs. half spinach fettuccine and half regular pasta
l quart dry white wine
2 tsps. dried thyme leaves
6 bay leaves
l/2 cup chopped finely shalots
2 cups whipping cream
l/4 cup unsalted butter
l small red bell pepper, seeded, cut lengthwise into l/8″ strips
2 green onions, cut crosswise into thin slices
l/2 lb. fresh mushrooms, cut lengthwise into l/8″ slices
2 tbsps. butter
2 tbsps. flour
l/4 tsp. salt
l/8 tsp. ground pepper
l tbsps. salt
Scrub and de-beard mussels under cold water. Place in 6-8 qt. non-
aluminum stockpot; add wine, thyme & bay leaves. Heat over med. heat
to boiling; reduce heat to low. Simmer, covered, just until mussel
shells open, 4-5 mins. Immediately remove mussels with slotted spoon
to colander; let stand until cool enough to handle. Strain cooking
broth through sieve lined with double thickness of dampened cheese-
cloth into 3-qt. saucepan. Add shallots. Heat over med-high heat to
boiling. Cook, uncovered, until broth is reduced & measures 2 cups,
25-30 mins. Meanwhile, heat cream in 2-qt. saucepan over med heat
to low boil; reduce heat to med-low. Simmer rapidly, uncovered,
stirring occasionally, until cream is reduced & measures l-l/3 cups.
While broth & cream are reducing, remove mussels from shells.Refrig-
erate covered. Stir reduced cream into reduced broth. Cook uncovered
over med-high heat until reduced and measures 2-3/4 cups,about 20 mi
ns. Heat l/4 cup butter in l0″ skillet over med-high heat. Add red
pepper & green onions; saute just til pepper softens,2-3 mins. Re-
move pepper & onions. Reserve. Add shrooms to butter left in pan;
saute 4 mins. Remove and add to peppers & onions. Reserve. Boil
water & cook pasta.Meanwhile mix 2 tbsps. butter & the flour with
fork until smooth. Add to sauce slowly till desired thickness (not
too thick!) Season with s&p. Add reserved mussels to sauce; reduce
heat to low until heated through. Place cooked fettuccini in large
heated serving bowl. Pour mussels sauce over pasta; top with l/2 of
reserved vegetables. Toss gently with 2 forks to coat pasta with
sauce. Top with remaining vegetables. Serve immediately.
Serves 4 to 6. (From the tiny “Perfect Pasta” book.