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

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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


  • 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)


  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.
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