Linguine with Mussels

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 11%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 23.9g
  • Carbohydrate: 71.3g
  • Fiber: 0.0g
  • Cholesterol: 29mg
  • Iron: 0.0mg
  • Sodium: 496mg
  • Calcium: 0.0mg

Ingredients

  • 2 pounds fresh mussels
  • 12 ounces linguine, uncooked
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped sweet red pepper
  • 1/4 cup chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 4 large cloves garlic, minced
  • 3/4 cup dry white wine

Preparation

  1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
  2. Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.
  3. Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.
  4. Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.
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