Pasta with Mussels and Monterey Jack

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

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Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 25%
  • Fat: 12.3g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.4g
  • Protein: 22.3g
  • Carbohydrate: 61.2g
  • Fiber: 4.2g
  • Cholesterol: 41mg
  • Iron: 7.3mg
  • Sodium: 421mg
  • Calcium: 210mg

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

  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.
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