Karen A. Levin
Recipe by Cooking Light May 2000

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Yield:
4 servings (serving size: 1 cup pasta, 5 mussels, 1 tablespoon parsley, and 1/2 cup sauce)
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Ingredients

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Directions

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

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  • Heat oil in a Dutch oven over medium heat. Add garlic; sauté for 4 minutes. Add the clam juice, red pepper, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

  • Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Stir in tomato paste, and cook for 2 minutes, uncovered, or until sauce thickens.

  • Drain pasta, and place into each of 4 bowls. Top with mussels and sauce. Serve with parsley.

Nutrition Facts

384 calories; calories from fat 20%; fat 8.7g; saturated fat 1.2g; mono fat 5.3g; poly fat 1.2g; protein 14.9g; carbohydrates 61.6g; fiber 1.6g; cholesterol 12mg; iron 5.5mg; sodium 470mg; calcium 101mg.
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