{"id":12266,"date":"2013-03-19T01:59:55","date_gmt":"2013-03-19T06:59:55","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=12266"},"modified":"2019-11-25T22:10:59","modified_gmt":"2019-11-26T03:10:59","slug":"fettuccine-mussels-in-red-sauce","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2013\/03\/19\/fettuccine-mussels-in-red-sauce\/","title":{"rendered":"Fettuccine &#038; Mussels in Red Sauce"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" alt=\"Food-Header-1\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"12293\" data-permalink=\"https:\/\/willceau.com\/news\/2013\/03\/19\/fettuccine-mussels-in-red-sauce\/musselsred\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?fit=640%2C514&amp;ssl=1\" data-orig-size=\"640,514\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"MusselsRed\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?fit=640%2C514&amp;ssl=1\" class=\"aligncenter size-full wp-image-12293\" alt=\"MusselsRed\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=640%2C514&#038;ssl=1\" width=\"640\" height=\"514\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=300%2C240&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Lately I&#8217;ve fallen into a &#8220;what am I going to make for dinner?&#8221; rut. My Great Aunt Nita had a system &#8211; Monday chicken, Tuesday meatloaf, Wednesday spaghetti, Thursday pork chops, Friday fish. There were no menus to mull over, no grocery lists to make, personally I think she was on to something! Although I don&#8217;t know if I could be that stringent, I do think a list of tried and true dishes I don&#8217;t make that often taped to the fridge for inspiration may not be such a bad idea. Fettuccine with mussels in a spicy red sauce, heavy on the garlic and crushed red pepper flakes, would be at the top of that list.<!--more--><\/p>\n<ul>\n<li>2 pounds fresh mussels in the shell<\/li>\n<li>1 cup water or chicken stock<\/li>\n<li>3 tablespoons olive oil<\/li>\n<li>4 garlic cloves, finely chopped<\/li>\n<li>1 &#8211; 28 ounce can Italian plum tomatoes, crushed by hand*<\/li>\n<li>crushed red pepper flakes<\/li>\n<li>salt and freshly ground pepper<\/li>\n<li>1 pound fresh** or dried fettuccine<\/li>\n<\/ul>\n<p><span class=\"Apple-style-span\" style=\"font-size: 16px; color: #444444; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px;\">1. Scrub the mussels under cold running water, cutting the beards off with a sharp knife. The mussels should be closed, any that are open &#8211; rap on the counter. If they don&#8217;t close, throw them away.<\/span><\/p>\n<p>2. Place the mussels and water\/chicken stock in a large saucepan over medium heat. As they open, take them out and set aside.<\/p>\n<p>3. When all of the mussels have opened (there may be a few that have not &#8211; discard), strain the liquid through a paper towel or a coffee filter into a bowl. This is to remove any grit from the mussels. Start boiling the water for the pasta.<\/p>\n<p>4. Heat the olive oil over medium heat in a large frying pan, add the garlic stirring constantly to make sure the garlic doesn&#8217;t burn. When garlic is fragrant, add the reserved cooking liquid, mussels, and plum tomatoes. Simmer over medium heat.<\/p>\n<p>5. Drop the fettuccine in the boiling salted water. Taste the broth &#8211; add salt and pepper to taste, and crushed red pepper flakes depending on how much heat you prefer. Continue to simmer while pasta cooks.<\/p>\n<p>6. Drain pasta, and turn it into the pan of mussels, making sure the pasta is well coated with the sauce for a few minutes. Spoon onto a large platter and serve immediately. Serves four.<\/p>\n<p>* I used 2 &#8211; 14 ounce cans of Rienzi&#8217;s Italian cherry tomatoes.<\/p>\n<p>** If you&#8217;re interested in making fresh fettuccine go <a href=\"http:\/\/willceau.com\/news\/2012\/05\/01\/pasta\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lately I&#8217;ve fallen into a &#8220;what am I going to make for dinner?&#8221; rut. My Great Aunt Nita had a system &#8211; Monday chicken, Tuesday meatloaf, Wednesday spaghetti, Thursday pork chops, Friday fish. There were no menus to mull over, &hellip; <a href=\"https:\/\/willceau.com\/news\/2013\/03\/19\/fettuccine-mussels-in-red-sauce\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[95,1238,4],"tags":[2417,1538,2416,2419,2418],"class_list":["post-12266","post","type-post","status-publish","format-standard","hentry","category-glorious-food","category-lovin-from-the-oven","category-news","tag-canned-tomatoes","tag-fettuccine","tag-mussels","tag-rienzis-italian-cherry-tomatoes","tag-what-am-i-going-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-3bQ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":22337,"url":"https:\/\/willceau.com\/news\/2017\/06\/05\/fettuccine-with-mushrooms-asparagus-and-sun-dried-tomatoes\/","url_meta":{"origin":12266,"position":0},"title":"Fettuccine with Mushrooms, Asparagus, and Sun-Dried Tomatoes","author":"Tina Garceau","date":"June 5, 2017","format":false,"excerpt":"It's been a while since I've made pasta with my Imperia pasta maker.\u00a0I call it a pasta maker rather than a machine because it's powered by a hand crank. It's a real workout-skip-the-gym thing. Anyway, paired with thin spring asparagus, mushrooms, and sun-dried tomatoes (thanks Bebe!), a little bit of\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17374,"url":"https:\/\/willceau.com\/news\/2014\/10\/13\/basil-fettuccine-with-crab\/","url_meta":{"origin":12266,"position":1},"title":"Basil Fettuccine with Crab","author":"Tina Garceau","date":"October 13, 2014","format":false,"excerpt":"I made more basil fettuccine\u00a0last week and stashed\u00a0it in the freezer for the weekend. Then all I had to do was figure out what\u00a0I was going to do with it. I\u00a0decided on\u00a0a quick San Marzano tomato and crab sauce. San Marzano tomatoes have a thicker flesh, fewer seeds, and are\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18744,"url":"https:\/\/willceau.com\/news\/2015\/05\/11\/fettuccine-with-spicy-calamari\/","url_meta":{"origin":12266,"position":2},"title":"Fettuccine with Spicy Calamari","author":"Tina Garceau","date":"May 11, 2015","format":false,"excerpt":"This is what we had for dinner last night - it was Mother's Day, and I was feeling peckish for calamari. Since it was my day, I indulged myself. It's a fabulous, spicy dish that's easy to make and can be thrown together in no time.\u00a0 1\/4 cup olive oil\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"Spaghetti and calamari","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/05\/Calamari.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/05\/Calamari.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/05\/Calamari.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7622,"url":"https:\/\/willceau.com\/news\/2012\/05\/01\/pasta\/","url_meta":{"origin":12266,"position":3},"title":"Pasta la Vista, Baby!","author":"Tina Garceau","date":"May 1, 2012","format":false,"excerpt":"I inherited this pasta machine from a neighbor this week. Judging from the instructional booklet - I believe it dates back to the Truman administration. I always wanted a pasta machine, but a lack of storage space in my kitchen prevented me from purchasing one. So when this little gem\u2026","rel":"","context":"In &quot;Glorious Food&quot;","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/04\/pastanest1.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":15405,"url":"https:\/\/willceau.com\/news\/2014\/01\/20\/chicken-with-tomato-peanut-sauce\/","url_meta":{"origin":12266,"position":4},"title":"Chicken with Tomato-Peanut Sauce","author":"Tina Garceau","date":"January 20, 2014","format":false,"excerpt":"Determined to lift myself out of my \"what-to-make-for-dinner\" fog, I give you Chicken with Tomato Peanut Sauce that I found on relish. Breaded, boneless chicken thighs, browned on top of the stove, and finished off in the crock pot. I started it early on Saturday, allowing me to get some\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/ChickenTomPeanut.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/ChickenTomPeanut.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/ChickenTomPeanut.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35415,"url":"https:\/\/willceau.com\/news\/2020\/12\/08\/king-ranch-chicken-casserole\/","url_meta":{"origin":12266,"position":5},"title":"King Ranch Chicken Casserole","author":"Tina Garceau","date":"December 8, 2020","format":false,"excerpt":"This casserole looks like a hot mess, but really, it's a baking dish of deliciousness! Shredded chicken saut\u00e9ed with tomatoes,\u00a0jalape\u00f1o and chipotle peppers then layered with corn tortilla chips and cheese. It's a great way to use up the leftover roast chicken I had in the fridge, and with the\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/12\/KingRanch.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/12\/KingRanch.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/12\/KingRanch.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=12266"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/12266\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=12266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=12266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=12266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}