Shrimp and Mussels Medley

Oxmoor House
8 servings


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1 1/2 pounds unpeeled medium-size fresh shrimp
1 pound fresh mussels
Cooking spray
1 teaspoon olive oil
3/4 cup chopped onion
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper
2/3 cup chopped yellow bell pepper
5 garlic cloves, minced
2 cups peeled, seeded, and chopped tomato
1 1/2 cups dry white wine
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
8 cups hot cooked linguine (cooked without salt or fat)


1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.

3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.

Created date

April 2008

Nutritional Information

Calories 312
Caloriesfromfat 10 %
Fat 3.4 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.4 g
Carbohydrate 47.2 g
Fiber 3.9 g
Cholesterol 101 mg
Iron 0.0 mg
Sodium 220 mg
Calcium 0.0 mg