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Pasta with Mussels and Monterey Jack

Randy Mayor
Yield 5 servings (serving size: 1 1/2 cups)
Jack cheese is added along with the half-and-half to temper the mixture and prevent curdling. Use only a top-quality chardonnay or other wine you'd want to drink; it will make a big difference in the sauce.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped red bell pepper
  • 1 cup chopped green onions
  • 3 garlic cloves, minced
  • 1 cup Chardonnay or other dry white wine
  • 2 pounds mussels, scrubbed and debearded
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 3/4 cup half-and-half
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups chopped spinach
  • 6 cups hot cooked capellini or angel hair (about 12 ounces uncooked pasta)

Nutrition Information

  • calories 445
  • caloriesfromfat 25 %
  • fat 12.3 g
  • satfat 5.5 g
  • monofat 4 g
  • polyfat 1.4 g
  • protein 22.3 g
  • carbohydrate 61.2 g
  • fiber 4.2 g
  • cholesterol 41 mg
  • iron 7.3 mg
  • sodium 421 mg
  • calcium 210 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; sauté 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside. Discard shells.

  2. Add the cheese, half-and-half, salt, and black pepper to pan; reduce heat, and cook 5 minutes or until cheese melts. Stir in mussels, and cook for 4 minutes or until thoroughly heated. Combine the mussel mixture, spinach, and pasta, tossing well.