Fettuccine with Mussels and Mushrooms

Ingredients

• 1 cup bell pepper rings red
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.5 cup carrots thinly sliced
• 4 cups fettuccine barilla hot cooked uncooked ( 8 ounces pasta)
• 2 tablespoons cornmeal 
• 0.5 teaspoon basil dried
• 0.5 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 1 clove garlic minced
• 1.5 cups low-salt chicken broth 
• 3 cups mushrooms sliced
• 2 pounds mussels fresh scrubbed ( 48 mussels)
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 0.1 teaspoon pepper flakes red crushed
• 0.5 teaspoon salt 

Equipment

• bowl
• dutch oven

Directions

1. Place mussels in a large bowl, and cover with cold water.
2. Sprinkle with cornmeal; let stand 30 minutes.
3. Drain and rinse.
4. Combine mushrooms and next 12 ingredients (mushrooms through garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.
5. Add mussels; cover and cook over medium-high heat 3 minutes or until mussels open. Discard any unopened shells.
6. Spoon the fettuccine into shallow bowls; top with mushroom sauce and mussels.
7. Sprinkle with parsley.