Yield: 8 servings (serving size: 1 cup)
This dish combines two economical ingredients, mussels and pasta, to create an elegant dish. Better yet, mussels are a good source of those heart-heathy omega-3 fats that we should include in our diet weekly. Feel free to substitute a pasta of your choice—whole wheat, bean- or rice-based—and just follow the cooking instructions for al dente.
Ingredients
- 1 pound uncooked linguine
- 3 3/4 teaspoons salt, divided
- 4 pounds mussels, scrubbed and debearded
- 1 cup white wine
- 1 tablespoon olive oil
- 3/4 cup pine nuts, toasted
- 1garlic clove, sliced
- 1/2 teaspoon grated orange rind
- 1/2 cup fresh orange juice
- 1/2 cup chopped fresh flat-leaf parsley
Nutritional Information
- Calories 490
- Fat 15.7g
- Satfat 2g
- Monofat 4.7g
- Polyfat 5.8g
- Protein 33.6g
- Carbohydrate 53.7g
- Fiber 2.4g
- Cholesterol 56mg
- Iron 10.8mg
- Sodium 889mg
- Calcium 74mg
- Calories 490
- Fat 15.7g
- Satfat 2g
- Monofat 4.7g
- Polyfat 5.8g
- Protein 33.6g
- Carbohydrate 53.7g
- Fiber 2.4g
- Cholesterol 56mg
- Iron 10.8mg
- Sodium 889mg
- Calcium 74mg
How to Make It
Step 1
Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.
Step 2
Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.
Step 3
Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.
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