Linguine with Mussels

Oxmoor House
4 servings.


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2 pounds fresh mussels
12 ounces linguine, uncooked
Vegetable cooking spray
1 teaspoon olive oil
1 1/2 cups chopped sweet red pepper
1/4 cup chopped fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
4 large cloves garlic, minced
3/4 cup dry white wine


Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.

Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.

Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.

Created date

August 2009

Nutritional Information

Calories 434
Caloriesfromfat 11 %
Fat 5.2 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 1.4 g
Protein 23.9 g
Carbohydrate 71.3 g
Fiber 0.0 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 496 mg
Calcium 0.0 mg