Back arrow Recipe details
search icon
Dinner
share icon Share

Squid Ink Fettuccine With Black Mussels

time icon

40min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

This elegant and flavorful Squid Ink Fettuccine With Black Mussels is a stunning dish that combines the rich, briny flavor of squid ink pasta with the delicate taste of fresh black mussels. The fettuccine is tossed in a light, garlicky white wine sauce that perfectly complements the seafood. This dish is sure to impress your guests with its striking black color and delicious taste.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Wheat

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Clean the mussels

Rinse the black mussels under cold water, scrubbing them to remove any debris. Discard any mussels that are open or have broken shells.

2
Prepare the sauce ingredients

Mince the shallots and garlic. Chop the fresh parsley.

3
Cook the fettuccine

Bring a large pot of salted water to a boil. Add the squid ink fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

4
Sauté the shallots and garlic

In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté until fragrant, about 2 minutes.

5
Cook the mussels

Add the white wine to the skillet and bring to a simmer. Add the cleaned mussels, cover the skillet, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

6
Finish the sauce

Remove the mussels from the skillet and set aside. Add the heavy cream, unsalted butter, salt, and black pepper to the skillet. Simmer for 2-3 minutes, or until the sauce has thickened slightly.

7
Combine the pasta and sauce

Add the cooked squid ink fettuccine to the skillet with the sauce. Toss to coat, adding some reserved pasta water if needed to thin the sauce.

8
Serve and enjoy

Divide the fettuccine among serving plates. Top with the cooked mussels and garnish with chopped parsley. Serve immediately.

Ratings
0
Comments (0)
Recipe image