Fennel-And-Mussels Alfredo Recipe

Recipe By Slurrp

This Fennel-And-Mussels Alfredo is a delicious and creamy pasta dish that combines the flavors of fennel and mussels with a rich Alfredo sauce. The fennel adds a subtle anise-like flavor to the dish, while the mussels provide a briny and savory taste. The creamy Alfredo sauce ties everything together, creating a comforting and satisfying meal. Serve this dish with a side of crusty bread to soak up the flavorful sauce.

4.1
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40minstotal
40m.total
Fennel-And-Mussels Alfredo
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Ingredients for Fennel-And-Mussels Alfredo Recipe

  • 1/4 pound Fettuccine Pasta
  • 1 tablespoon Butter, Divided
  • 1/4 Fennel Bulb, Thinly Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Red Pepper Flakes
  • 1/4 cup White Wine
  • 1/2 pound Mussels, Cleaned
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Grated Parmesan Cheese
  • As required Salt And Pepper, To Taste
  • as required Fresh Parsley, For Garnish

Directions: Fennel-and-mussels Alfredo Recipe

Cooking Directions

  • STEP 1.In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
  • STEP 2.In a separate large pot, melt the butter over medium heat. Add the fennel and cook until softened, about 5 minutes.
  • STEP 3.Add the garlic and red pepper flakes to the pot and cook for an additional minute.
  • STEP 4.Add the white wine to the pot and bring to a simmer. Add the mussels and cover the pot. Cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
  • STEP 5.Remove the mussels from the pot and set aside. Reserve the cooking liquid.
  • STEP 6.In the same pot, melt the remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  • STEP 7.Slowly whisk in the milk and reserved cooking liquid. Cook, stirring constantly, until the sauce has thickened.
  • STEP 8.Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  • STEP 9.Add the cooked pasta and mussels to the pot and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
  • STEP 10.Serve the Fennel-And-Mussels Alfredo hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

Cooking Tips

  • Make sure to clean the mussels thoroughly before cooking by scrubbing them under cold water and removing any beards.
  • If any mussels do not open during cooking, discard them as they may be spoiled.
  • For a lighter version, you can use half-and-half or a combination of milk and chicken broth instead of heavy cream in the Alfredo sauce.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers in a saucepan over low heat, adding a splash of milk or cream to revive the sauce.
  • Serve the Fennel-And-Mussels Alfredo with a side of crusty bread and a green salad for a complete meal.
Nutrition
value
311
calories per serving
16 g Fat9 g Protein35 g Carbs24 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    9g
  • Carbs
    35g
  • Fiber
    24g

MacroNutrients

  • Carbs
    35g
  • Protein
    9g
  • Fiber
    24g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    715mg
  • Iron
    11mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    235mg
  • Manganese
    5mg
  • Phosphorus
    289mg
  • Selenium
    < 1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp