One of my favorite dishes from Term 3 had to be this. It has everything I love: homemade pasta, mussels, “authentic” tomato sauce and oven dried cherry tomatoes.
Tomato sauce ingredients vary slightly, depending on what type of sauce you are planning to make. Whether it is a simple, plain one, whether it is for a rich ragù or perhaps a seafood based.
In this case where the purpose of my sauce is to compliment and not to overpower the beautiful mussels, I used shallots for their sweetness, little bit of garlic.
It might look a bit intimidating due to all the list of preparation to do but trust me it is not, and I will leave a step by step guide.
Here are the steps to take when making this dish:
- Oven dry the cherry tomatoes
- Make the tomato sauce
- Make the pasta dough and rest
- Clean the mussels and cook
- Bake just 20 mussels covered in breadcrumb mix
- Roll/cut/cook the pasta
- Assemble and serve
Fettuccine with White Wine Mussel Sauce
By December 1, 2014Published:
- Yield: 10 Servings
- Prep: 2 hrs 30 mins
One of my favorite dishes from Term 3 had to be this. It has everything I love: homemade pasta, mussels, "authentic" tomato sauce and …
- 1 kg Cherry tomatoes quartered
- bunch Thyme leaves fresh
- 1 Garlic clove finely chopped
- 2 Shallots diced
- 2 tsp Sugar
- 2 tbsp Chicken stock
- 1 kg Tomatoes crushed
- bunch Basil fresh, torn
- 2.5 kg Mussels
- 2 Garlic cloves finely chopped
- 800 ml White wine
- 8 threads Saffron
- 50 g Breadcrumbs
- 4 g Parsley chopped
- 30 g Parmesan grated
- 2 tbsp Olive oil
- 600 g Plain Flour
- 6 Eggs
- 2 tbsp White wine
- 1 tsp Olive oil
- Turn on the oven to 160 degrees. Take a baking tray and place a wire rack on top. Season the tomatoes with salt and thyme. Place them on the rack and bake for 2 hours.
- Cook the garlic, shallots and sugar with the stock until they are soft (15-20 min).
- Add the tomatoes and bring to boil. Season with salt and pepper.
Once it boils add the basil leaves and oil. Take off the heat.
- Crush the saffron threads into the wine and rest for 10 minutes.
Beat the eggs with the wine. Pour the egg mix into the flour (add little by little). Knead the dough for 10 minutes. Cover and rest in the fridge for 30 minutes.
- While the dough is resting, wash the mussels by pulling out any beard and get rid of any opened shell.
Sauteè the mussels in a hot an with oil and garlic. Add the wine and cover with a lid. Cook for 8-10 minutes. Don't overcook the mussels or they will shrink and you will be left with tiny mussel flesh.
- Strain the mussels and reserve the liquid.
Take 20 mussels, open them and discard one shell leaving the flesh in the second shell.
Prepare the breadcrumb mix (breadcrumbs, parsley, parmesan, olive oil, salt and a little bit of the mussel liquid to bind everything) and cover the mussels. Bake for 10 minutes.
- Open the rest of the mussels and discard the shells. Put the flesh back into the strained liquid (keep warm)
- Put a pot of water and salt to boil.
Cut the dough in half. Roll the dough into a 2mm sheet. Cut the sheet with a pasta machine into fettuccine.
Repeat with the other half of the dough.
Cook in salted/boiling water for 2 minutes (it should not be completely cooked). Strain it and mix with the mussels and their liquid.
- To serve: place tomato sauce on the bottom of the plate, arrange the fettuccine on top, scatter with oven dried tomatoes and top with 2 baked mussels. Garnish with a drizzle of olive oil and black salt.
- Cuisine: Italian
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