Wild caught shellfish, millet pasta and mushrooms come together like a symphony in rich and buttery wine sauce. Get the recipe.
Mussels bathing in buttery wine sauce accompanied by oyster mushrooms and al dente fettuccini is a dish I could eat every Friday night. This comforting meal comes together quickly and easily with just a few steps. Read on for the recipe.
Isn't it great that we can have all our favorite foods and still stay lectin free? This classic dish is one that I ordered frequently while dining out before I went lectin free. And, it's so easy to convert to Lectin Free Gourmet. Just be sure to buy wild mussels and compliant pasta.
I love organic millet fettuccini by our friends at Big Green Organic. You'll never know you're not eating semolina wheat pasta because Big Green has mastered the art of pasta making with just one ingredient — organic millet flour. What's more, you can usually find this pasta in Walmart stores and Amazon. Or simply get it directly from the source at Big Green Organic. Be sure to order the single ingredient millet or sorghum varieties only. The Buckwheat pasta is not lectin free.
Now, about those oyster mushrooms. I love the look of oyster mushrooms for this dish. But if you can't find them, shiitake mushrooms are also very good. Try to find wild mushrooms at your local natural foods store or online. When you can find the oyster mushrooms in the cluster — EVEN BETTER. I usually score when I go to my local Asian market. If you can't find them fresh, they are often available dried. Either fresh or dry work well for this recipe.
Finally, don't skip the wine for the broth. The alcohol cooks out, and what you're left with is the distinct French beurre blanc flavor of butter and wine. Just be sure to buy a dry white or even a Champagne or Prosecco so you're not adding too much sugar to the recipe.
Are you ready to make this dish? Let's go!
The Recipe
LFG Mussels & Fettuccini in Wine Sauce
1 package Big Green Organic Millet Fettuccini
1/4 Cup Butter
1 teaspoon Tapioca Flour
3 Cloves Garlic (peeled and minced)
1 Shallot (peeled and diced)
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 Cup Dry White Wine or Champagne
1 Cup Water
1 Generous Handful of Oyster Mushrooms
1 Pound Mussels (about 20-22 mussels)
Fresh Italian Parsley (for garnish)
Step 1: Prepare Pasta
In a large stock pot, boil 6 cups water and 1 teaspoon salt. Drop in fettuccini and cook for 8-10 minutes until al dente. Drain and rinse and set aside.
Step 2: Make Sauce
In a deep skillet of saucepan, melt butter on medium heat. Sprinkle in tapioca flour and stir to make a roux. Add minced garlic, and diced shallot. Give it a few stirs to let the flavors of the garlic and shallot release. Add salt, pepper and wine. Simmer for about 3 minutes to release the alcohol. Add water, mushrooms and mussels and cook for an additional 5 minutes until mushrooms are tender and mussels are fully cooked and tender. Overcooking mussels can make them rubbery. Adjust the sauce with more seasoning if desired.
Step 3: Assemble Dish
Swirl pasta onto the center of soup plates. Arrange mushrooms and mussels around the pasta. Ladle a wine sauce over mushrooms and mussels. Garnish with fresh Italian parsley.
Pair this delicious meal with a glass of the dry white wine or Champagne left over. ENJOY!