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Spaghettini with Steamed Mussels

http://www.eatingwell.com/recipes/spaghettini_with_steamed_mussels.html

From EatingWell:  January/February 1996, EatingWell for a Healthy Heart Cookbook (2008)

Mussel lovers will enjoy this simple pasta preparation. Serve with an arugula salad and crusty whole-grain bread to soak up all the juices.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Put a large pan of water on to boil for cooking pasta.
  2. Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.
  3. Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.
  4. Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid"pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.
  5. Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.

Nutrition

Per serving : 471 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 21 mg Cholesterol; 72 g Carbohydrates; 22 g Protein; 12 g Fiber; 304 mg Sodium; 627 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes