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Linguine with Mussels

TINA EVANS
Yield 2 servings

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped fennel bulb
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup diced tomato
  • 1 cup dry vermouth
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 28 fresh mussels, scrubbed and debearded
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 cups hot cooked linguine (about 4 ounces uncooked pasta)

Nutrition Information

  • calories 376
  • caloriesfromfat 17 %
  • fat 7.3 g
  • satfat 1.1 g
  • monofat 3.8 g
  • polyfat 1.3 g
  • protein 16.3 g
  • carbohydrate 61.2 g
  • fiber 5.1 g
  • cholesterol 16 mg
  • iron 6.5 mg
  • sodium 489 mg
  • calcium 90 mg

How to Make It

  1. Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.

  2. Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.

  3. Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.