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Pasta with Mussels, Pine Nuts, and Orange

Photo: Marcus Nilsson; Styling: Victoria Granof
Yield 8 servings (serving size: 1 cup)
This dish combines two economical ingredients, mussels and pasta, to create an elegant dish.


  • 1 pound uncooked linguine
  • 3 3/4 teaspoons salt, divided
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup white wine
  • 1 tablespoon olive oil
  • 3/4 cup pine nuts, toasted
  • 1 garlic clove, sliced
  • 1/2 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 1/2 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 490
  • fat 15.7 g
  • satfat 2 g
  • monofat 4.7 g
  • polyfat 5.8 g
  • protein 33.6 g
  • carbohydrate 53.7 g
  • fiber 2.4 g
  • cholesterol 56 mg
  • iron 10.8 mg
  • sodium 889 mg
  • calcium 74 mg

How to Make It

  1. Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.

  2. Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.

  3. Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.