Recipe: Fettuccine with Mussels, Leeks and Tomatoes

Fettuccine With Mussels, Leeks And Tomatoes
Rec.food.recipes/Robin/1999

3 pounds mussels
2 leeks
3/4 pound fettuccine
2 tablespoons olive oil
4 cloves garlic; chopped
1/2 teaspoon dried thyme
4 tomatoes; coarsely chopped
1/4 cup dry white wine
1 cup coarsely chopped fresh parsley
freshly ground pepper

This gorgeous dish is perfect for a special little dinner. As well as being easy to make, it tastes and looks wonderful, too. 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. Discard any that do not close when tapped. Trim leeks, discarding dark green parts. Slice in half lengthwise and wash well. Cut into thin 1 1/2-inch long strips and 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. 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 fettuccine; add parsley, and pepper to taste. Toss to mix and serve on dinner plates or in large individual bowls.