Mussels & Tomato Fettichini

Servings: 4


  • 950 g Blue Raw Mussels, in Shell (1 bag)
  • 3.5 oz Tomato Sauce (half a small can)
  • 14.5 oz Diced Tomatoes (1 regular size can)
  • 14.5 oz Stewed Tomatoes (1 regular size can)
  • 25 g Shallots, diced (1 medium shallot)
  • 12 g Garlic, diced (3-4 cloves)
  • 2 tbsp Fresh Basil, chopped
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Red Pepper Flake
  • 1/4 tsp Oregano
  • 8 oz Fettuccine Noodles
  • Dash of Salt


  1. Wash mussels, scrubbing all barnacles and hairs off the exterior of the shells.
  2. In a large pot bring 5 cups of water to boil, season water with salt.
  3. While waiting for the water to boil, heat a large saute pan to medium heat, and add extra virgin olive oil.
  4. Add shallots and garlic to the saute pan and cook stirring for 3 minutes.
  5. Then add diced tomatoes and stewed tomatoes to the saute pan. Season with pepper, garlic powder, red pepper, and oregano. Cover and let simmer for about 5 minutes.
  6. Add pasta to the boiling water, cook for 8-9 minutes.
  7. Add mussels to the saute tomatoes, cover and cook at medium/low heat for about 8 minutes.
  8. Once the pasta is done, drain all water out. Put the pasta back into the pot and add the half can of tomato sauce. Season with a dash of pepper, and garlic powder.
  9. Serve the pasta in bowls, then top with mussel/tomato mixture.
  10. Sprinkle with fresh chopped basil.

Kcals 375g / 21.7g P / 62.3g C / 5.2g F