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This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.

David Bonom
Recipe by Cooking Light March 2005

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups mussel mixture and 3/4 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.

Nutrition Facts

482 calories; calories from fat 28%; fat 15.2g; saturated fat 5g; mono fat 6.1g; poly fat 2g; protein 32.4g; carbohydrates 49.1g; fiber 3.9g; cholesterol 65mg; iron 8.7mg; sodium 936mg; calcium 82mg.
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