Mussels with Saffron, Tomato, and Wine over Linguine

Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.

Yield: 4 servings (serving size: 2 1/4 cups mussels, 3/4 cup sauce, and 1 cup pasta)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 487
  • Calories from fat: 22%
  • Fat: 11.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 36.4g
  • Carbohydrate: 58.7g
  • Fiber: 3.7g
  • Cholesterol: 80mg
  • Iron: 11.8mg
  • Sodium: 866mg
  • Calcium: 110mg

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 3 garlic cloves, minced
  • 1/4 teaspoon saffron threads, crushed
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon freshly ground black pepper
  • 1 (8-ounce) bottle clam juice
  • 2 pounds mussels, scrubbed and debearded
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

  1. Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mussels with Saffron, Tomato, and Wine over Linguine Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy