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

Kathleen Desmond Stang
Source: EatingWell Magazine, January/February 1996




Ingredient Checklist


Instructions Checklist
  • Put a large pan of water on to boil for cooking pasta.

  • 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.

  • 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.

  • 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.

  • Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.


Test Kitchen Tip: To clean mussels, use a stiff brush to scrub as you rinse them under running water. Discard any mussels with broken shells or any whose shells remain open after you tap them lightly. Use a blunt knife to scrape off any barnacles and pull off the “beard” as you wash them. Once you have debearded the mussels, cook them in short order because they don't live long afterward.

Nutrition Facts

536 calories; protein 31.5g 63% DV; carbohydrates 75.2g 24% DV; exchange other carbs 5; dietary fiber 11.1g 44% DV; sugars 5.1g; fat 11.8g 18% DV; saturated fat 1.9g 9% DV; cholesterol 42.3mg 14% DV; vitamin a iu 1106.1IU 22% DV; vitamin c 23.4mg 39% DV; folate 122.8mcg 31% DV; calcium 82.3mg 8% DV; iron 8.8mg 49% DV; magnesium 163.1mg 58% DV; potassium 588.1mg 17% DV; sodium 367.1mg 15% DV; thiamin 0.7mg 68% DV.

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