Pasta with Mussels, Pine Nuts, and Orange

Pasta with Mussels, Pine Nuts, and Orange Recipe
Photo: Marcus Nilsson; Styling: Victoria Granof
This dish combines two economical ingredients, mussels and pasta, to create an elegant dish.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.


Barton Seaver,

Blue Ridge, Washington, DC,

Cooking Light

April 2010
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