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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

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  • Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.

  • Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.

  • Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

434 calories; calories from fat 11%; fat 5.2g; saturated fat 0.8g; mono fat 1.5g; poly fat 1.4g; protein 23.9g; carbohydrates 71.3g; fiber 0g; cholesterol 29mg; iron 0mg; sodium 496mg; calcium 0mg.
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