Fettuccine With Mussels, Leeks And Tomatoes

Ingredients

• Servings: 4
• 3 lbs mussels
• 2 leeks
• 3/4 lb fettuccine
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1/2 teaspoon dried thyme
• 4 tomatoes, coarsely chopped
• 1/4 cup dry wine
• 1 cup fresh parsley, coarsely chopped
• to taste pepper, freshly ground

Recipe

• 1 this gorgeous dish is perfect for a special little dinner.
• 2 as well as being easy to make, it tastes and looks wonderful, too.
• 3 choose cultured mussels as they are easy to clean and have lots of meat inside. scrub mussels under cold running water; cut off any hairy beards.
• 4 discard any that do not close when tapped.
• 5 trim leeks, discarding dark green parts.
• 6 slice in half lengthwise and wash well.
• 7 cut into thin 1 1/2-inch long strips an d set aside. in large pot of boiling water, cook fettuccine until al dente (tender but firm); drain and return to pot. meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute. add mussels, leeks, tomatoes and wine; cover and bring to boil.
• 8 reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open). pour tomato mixture over fettuc cine; add parsley, and pepper to taste. toss to mix and serve on dinner plates or in large individual bowls.