Ingredients

• 1 bag fresh mussels (about 2 lbs), cleaned and debearded
• 1 cup olive oil 
• ¼ cup fresh garlic, minced 
• 1 cup dry white wine
• 64 oz crushed canned tomatoes 
• Salt, to taste
• Black pepper, to taste
• 1 lb fettuccine pasta
• ¼ cup fresh Italian parsley, chopped 
• ½–1 cup grated Parmesan cheese, for serving

Instructions

1. Prepare the Mussels

1. Rinse the mussels under cold water.
2. Scrub the shells and remove the “beard” (the fibrous strand coming from the shell).
3. Discard any mussels that are cracked or remain open when tapped.

2. Cook the Mussels

1. Heat the olive oil in a large sauté pan over medium-high heat.
2. Add the minced garlic and sauté lightly for about 30–60 seconds, until fragrant but not browned.
3. Add the mussels and the white wine.
4. Cover and cook until the mussels open, about 4–5 minutes.
5. Remove the mussels from the pan and set aside. Discard any that did not open.

3. Make the Sauce

1. Let the wine in the pan reduce by about one-third (about 2–3 minutes).
2. Add the crushed tomatoes.
3. Season with salt and black pepper to taste.
4. Simmer the sauce for 5–7 minutes.

4. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine until al dente, according to package instructions.
3. Reserve ½ cup of pasta water before draining.

5. Finish the Dish

1. Add the cooked pasta to the sauce.
2. Return the mussels to the pan and toss everything together.
3. If needed, add a little reserved pasta water to loosen the sauce.
4. Finish with chopped parsley and grated Parmesan.

✅ Serving Tip:
Serve immediately with extra Parmesan and crusty bread to soak up the sauce.