Moules à la Provençale on Fettuccine
In 30 minutes, you can enjoy this Moules à la Provençale on Fettuccine dish! This is a great way to have both, mussels and pasta.
Ingredients
TOMATO SAUCE
- 1 tbsp. olive oil tips & tricks
- 3/4 cup white onions, diced
- ground Himalaya pink salt, to taste
- 3 large Roma tomatoes, seeded and diced
- 3 large cloves garlic, pressed
- 1/2 tbsp. Herbes de Provence see Recipe
- 1/4 tsp. red pepper flakes, or to taste
- 1 tbsp. tomato paste tips & tricks
- 2 3/4 cups (650 ml) marinara sauce see Recipe
- 1 tsp. granulated sugar
- 1 can (2.25 oz.) sliced black olives, drained
- freshly ground black pepper, to taste
- 8 ounces fettuccine, cooked see Recipe
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
MUSSELS
- 1 lb. mussels, scrubbed, debearded and rinsed
- 1/2 tbsp. olive oil tips & tricks
- 2 tbsp. shallots, finely chopped
- 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
Directions
- In a large pot over medium heat, add oil and when hot, add onions; season with salt. Cook for 2 minutes.
- Add Roma tomatoes and sauté for 2 minutes.
- Add garlic, Herbes de Provence and red pepper flakes; sauté for 30 seconds. Stir in tomato paste to coat.
- Add marinara sauce, sugar and black olives; season with freshly ground black pepper. Stir well and simmer for 15 minutes while cooking the pasta.
- About 7 minutes later… In another pot over medium-high heat, add oil. When it starts to shimmer, add shallot and sauté for 1 minute. Add wine and ½ cup pasta sauce; simmer for 2 minutes.
- Add mussels and cook for 3 to 5 minutes, stirring halfway through.
- Using a slotted spoon, transfer the mussels to a large bowl and set aside.
- Transfer the white wine mixture to the tomato sauce and stir to combine.
- Add cooked fettuccine to a warm bowl, ladle on tomato sauce and top with mussels; garnish with fresh chopped parsley.