Mussels steam in about five minutes and are an excellent choice for a quick supper. You can often buy them (scrubbed clean with the beards mostly removed) in 2-lb (1 kg) bags in the fish section of the supermarket.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon pepper
- 1 tomatoes (with juice) (28 oz/796 mL)
- 1/3 cup white wine
- 1/3 cup vegetable stock
- 2 lbs mussels
- 1 lb linguine
- 1/4 cup chopped fresh parsley
In large shallow Dutch oven, heat oil over medium heat; cook garlic, salt, hot pepper flakes and pepper until fragrant, about 30 seconds. Add tomatoes and wine, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.
Meanwhile, rinse mussels and remove any beards; discard any mussels that do not close when tapped. Add mussels to pan; cover and cook, shaking pan occasionally, until mussels open, about 5 minutes. Discard any mussels that do not open.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 716 mg
- Protein 16 g
- Calories 371.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 65 g
- Iron 31.0
- Folate 59.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 40.0