Growing up in New Jersey we ate a lot of mussels. At the store, I found some beautiful ones and to go along with the mussels some beautiful shrimp. I thought a seafood pasta dish would be delicious. This is my Seafood Fettuccine.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yields: 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) saucepot, colander, hand-held juicer, chef’s knife, hand-held juicer
2 pounds of mussels, beards removed and shells cleaned
2 pounds of jumbo shrimp, shelled, cleaned, deveined, and tails removed
2 tablespoons of all-purpose flour
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
6 cloves of garlic, minced
1 teaspoon of red pepper flakes
1 teaspoon of saffron
1 large onion, diced
3 cups of Roma tomatoes, diced
1 tablespoon of Agave nectar
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 bottle of dry white wine (Pinot Grigio or Chardonney)
1 cup of chicken broth, unsalted
2 tablespoons of Pernod
2 lemons, sliced into rounds
3 tablespoons of lemon zest (3 to 4 large lemons)
1/3 cup of lemon juice, freshly squeezed
2 tablespoons of tarragon leaves, finely chopped
1/2 cup of Italian flat-leaf parsley, roughly chopped
1 1/2 boxes (1 1/2 pounds) of Fettuccine
Reserve: 1 to 2 ladles of the starchy pasta cooking liquid, if needed
Cleaning the mussels is really easy. First, check for any *beards, pull them off. Fill up your sink with cold water and add 2 tablespoons of all-purpose flour. Stir the flour through with your hands. Toss in the mussels. The mussels are like little filters and they’ll drink up the flour then spit it out along with any sand.
Drain and rinse them really well. Any mussels that aren’t closed, tap on the counter if they don’t close, on their own, get rid of them, they’re no longer alive. The same rule applies after they’re cooked. If they don’t open, throw them out they’re no good.
Peel and devein the shrimp and removing all the tails.
This dish cooks quickly. First, you want to have a large pot of salted boiling water ready, on the back burner. Second, it’s important to have all the vegetables prepped (according to the ingredient-list above) and set aside.
In a large preheated heavy bottom pot over medium-high heat add the olive oil and butter. Add the red pepper flakes, minced garlic, and lemon zest, stir to combine. Add the diced onions, season with the Kosher salt and fresh ground pepper, stir, cook for 2 to 3 minutes.
Moving forward, add the Pernod, lemon juice, and Agave nectar frequently stirring, add the diced tomatoes,, mix to combine. Add the white wine, chicken broth, and saffron, bring the liquid up to a bubble, 3 to 5 minutes. Next, add the mussels, shrimp, and tarragon, stir one more time and cover. Cook for 5 to 7 minutes. This is the perfect time to drop the fettuccine.
Remove the lid, give another stir making sure all the mussels have opened and the shrimp are perfectly cooked.
Cook the pasta until al dente, 8 to 10 minutes. Using a pair of tongs, transfer the fettuccine to the pot containing the seafood. Add the chopped parsley and toss through.
The pasta will absorb the broth. If you feel you need to add a little more liquid add 1 or 2 ladles of the starchy pasta cooking liquid.
Garnish with lemon slices. I like to serve this dish with crusty bread to soak up as much of the broth as possible. There you have it, my Seafood Fettuccine
*Beard: The beard also known as byssus threads. They”re filaments that the mussel uses to secure itself to hard surfaces. they’re usually brownish and may appear somewhat like seaweed.
*Pernod: Pernod is an Anise-flavored liqueur.