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Linguine and Mussels Marinara

Prep time 12 mins
Cook time 23 mins
Yield 4 servings (serving size: 6 mussels and 3/4 cup marinara sauce)
Enjoy these sweet, succulent mussels over a warm bed of linguine with tomato and basil sauce.

Ingredients

  • 8 ounces uncooked linguine
  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots (about
  • 2 large)
  • 2 garlic cloves, minced
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds mussels, scrubbed and debearded (about 24 mussels)
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 333
  • fat 5.0 g
  • satfat 0.5 g
  • protein 11.5 g
  • carbohydrate 61.2 g
  • cholesterol 1 mg
  • iron 3.7 mg
  • sodium 594 mg
  • caloriesfromfat 13 %
  • fiber 5.9 g
  • calcium 143 mg

How to Make It

  1. Cook linguine according to package directions, omitting salt and fat. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.

  2. Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.

  3. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.

Oxmoor House Healthy Eating Collection