Pasta with Mussels and Monterey Jack

Pasta with Mussels and Monterey Jack Recipe
Randy Mayor
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.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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.

Jill Melton,

Cooking Light

April 2000
My Notes

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

Add Note