Spaghetti with Mussel Marinara Sauce

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 2 lbs fresh mussels
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion minced
  • 1/2 cup white wine
  • 1 lb spaghetti cooked
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
Marinara Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • 1 can whole tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt
  • 1 pinch granulated sugar
  • 1 pinch hot pepper flakes
  • 1 fresh basil sprig

Method

Marinara Sauce: In saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes. Remove pan from heat.

Add tomatoes, mashing with potato masher. Stir in vinegar, salt, sugar, hot pepper flakes and basil. Return to heat and bring to boil; reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Let cool. Transfer to food processor or blender; purée until smooth.

Meanwhile, scrub mussels and remove any beards. Discard any that do not close when tapped. Set aside.

In Dutch oven, heat oil over medium-high heat; fry onion until softened, about 5 minutes.

Stir in wine and Marinara Sauce; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Serve over spaghetti. Sprinkle with basil.

Nutritional facts Per serving: about

  • Sodium 748 mg
  • Protein 24 g
  • Calories 597.0
  • Total fat 11 g
  • Potassium 757 mg
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 98 g

%RDI

  • Iron 65.0
  • Fibre 0.0
  • Folate 121.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti with Mussel Marinara Sauce

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