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Shrimp and Mussels Medley

Yield 8 servings

Ingredients

  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • 1 pound fresh mussels
  • Cooking spray
  • 1 teaspoon olive oil
  • 3/4 cup chopped onion
  • 2/3 cup chopped green bell pepper
  • 2/3 cup chopped red bell pepper
  • 2/3 cup chopped yellow bell pepper
  • 5 garlic cloves, minced
  • 2 cups peeled, seeded, and chopped tomato
  • 1 1/2 cups dry white wine
  • 1/3 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 8 cups hot cooked linguine (cooked without salt or fat)

Nutrition Information

  • calories 312
  • caloriesfromfat 10 %
  • fat 3.4 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.4 g
  • carbohydrate 47.2 g
  • fiber 3.9 g
  • cholesterol 101 mg
  • iron 0.0 mg
  • sodium 220 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

  2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.

  3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.

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