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.
Cooking Light JANUARY 2007
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.
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