Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.

David Bonom
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
4 servings (serving size: 2 1/4 cups mussels, 3/4 cup sauce, and 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.

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Nutrition Facts

487 calories; calories from fat 22%; fat 11.6g; saturated fat 4.8g; mono fat 2.6g; poly fat 1.6g; protein 36.4g; carbohydrates 58.7g; fiber 3.7g; cholesterol 80mg; iron 11.8mg; sodium 866mg; calcium 110mg.
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