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
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.
536 calories; protein 31.5g; carbohydrates 75.2g; dietary fiber 11.1g; sugars 5.1g; fat 11.8g; saturated fat 1.9g; cholesterol 42.3mg; vitamin a iu 1106.1IU; vitamin c 23.4mg; folate 122.8mcg; calcium 82.3mg; iron 8.8mg; magnesium 163.1mg; potassium 588.1mg; sodium 367.1mg; thiamin 0.7mg.