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Mussels in the shell top tomato-sauced linguine for an attractive but simple meal.
Prep time: 15 minutes
Cooking time: 20 minutes
You Will Need
12 ounces linguine
4 teaspoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
5 cloves garlic, minced
2 cans (14 1/2 ounces each) no-salt-added tomatoes, chopped with their juice
1 1/2 pounds mussels, well scrubbed and debearded
1/3 cup chopped fresh basil
1/4 cup chopped parsley
1/4 teaspoon each salt and pepper
What to Do
1. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain, transfer to a large bowl, add the butter, and toss to coat.
2. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and garlic, and sauté for 5 minutes or until soft. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until the sauce is richly flavored.
3. Add the mussels, cover, and cook for 5 minutes or until the mussels have opened. (Start checking after 2 minutes and remove the mussels as they open; discard any that do not.)
4. When all the mussels have opened, return them to the pan. Add the basil, parsley, salt, and pepper, and cook for 1 minute. Add to the pasta, tossing gently to combine.
Serves: 4
Per serving: Calories 473; Fiber 5 g; Protein 20 g; Total Fat 9 g; Saturated Fat 3 g; Cholesterol 24 mg; Sodium 322 mg
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