Angel Hair Pasta with Mussels and Red Pepper Sauce

Angel Hair Pasta with Mussels and Red Pepper Sauce Recipe
Lee Harrelson
This simple dinner of angel hair pasta with mussels is a delicious way to enjoy fresh seafood.  Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 9 mussels, about 1 cup pasta, and about 2 teaspoons parsley)

Recipe from

Cooking Light

Recipe Time

Prep: 37 Minutes

Nutritional Information

Calories 372
Caloriesfromfat 18 %
Fat 7.4 g
Satfat 1 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 24.9 g
Carbohydrate 46.9 g
Fiber 4.5 g
Cholesterol 40 mg
Iron 8.7 mg
Sodium 809 mg
Calcium 85 mg

Ingredients

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/3 cup diced onion
1 garlic clove, minced
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt
Dash of ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
36 mussels (about 3 pounds), scrubbed and debearded
3 tablespoons chopped fresh parsley

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.

Note:

Domenica Marchetti,

January 2007
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