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“Light and tasty. A bit labour-intensive - but so worth it.”

Ingredients Nutrition


  1. Put mussels in a large pot along with parsley stems, white wine and broth and cover.
  2. Bring to a boil and cook, stirring from time to time, until the mussels just open, about 5 minutes.
  3. Remove with a slotted spoon.
  4. When cool enough to handle, remove from their shells.
  5. Strain broth through cheesecloth.
  6. Cook over high heat until reduced to 1 ½ cups, about 25 minutes.
  7. In a large frying pan, heat olive oil slightly and add onion.
  8. Cook, covered, until onion is soft, about 2 minutes.
  9. Add garlic and mushrooms and cook 2 minutes longer.
  10. Add red pepper and tomatoes and let stew for another 2 minutes.
  11. Add reserved broth and bring to a boil.
  12. Cook fettucine until al dente.
  13. Add pasta to skillet with sauce, top with basil and parsley and toss to coat with sauce.
  14. Cook for 1 minute so that pasta absorbs sauce.
  15. Add reserved mussels and cook another minute for mussels to heat through.
  16. Pour pasta onto hot platter and serve immediately.

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