Spaghetti with Mussel Marinara Sauce
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 597597 cal |
| pro | 24 g24g pro |
| total fat | 11 g11g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 98 g98g carb |
| fibre | 7 g7g fibre |
| chol | 18 mg18mg chol |
| sodium | 748 mg748mg sodium |
| potassium | 757 mg757mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 6565 iron |
| vit A | 77 vit A |
| vit C | 5353 vit C |
| folate | 121121 folate |
- Preparation time: 15 minutes
- Cook time : 45 minutes
- Total time : PT60M
Ingredients
- 2 lb fresh mussels 2 lb fresh mussels
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1 small onion , minced1 small onion, minced
- 1/2 cup white wine 1/2 cup white wine
- 1 lb spaghetti , cooked1 lb spaghetti, cooked
- 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil or fresh parsley
- Marinara Sauce:
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 2 cloves garlic 2 cloves garlic
- 1 can (28 oz/796 mL) whole tomatoes 1 can (28 oz/796 mL) whole tomatoes
- 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
- 1 pinch salt 1 pinch salt
- 1 pinch granulated sugar 1 pinch granulated sugar
- 1 pinch hot pepper flakes 1 pinch hot pepper flakes
- 1 fresh basil sprig 1 fresh basil sprig
Preparation
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.
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.
Source : Canadian Living Magazine: October 2010
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