Shrimp and Mussels Medley

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 10%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.4g
  • Carbohydrate: 47.2g
  • Fiber: 3.9g
  • Cholesterol: 101mg
  • Iron: 0.0mg
  • Sodium: 220mg
  • Calcium: 0.0mg

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)

Preparation

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