Jack cheese is added along with the half-and-half to temper the mixture and prevent curdling. Use only a top-quality chardonnay or other wine you'd want to drink; it will make a big difference in the sauce.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; sauté 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside. Discard shells.

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  • Add the cheese, half-and-half, salt, and black pepper to pan; reduce heat, and cook 5 minutes or until cheese melts. Stir in mussels, and cook for 4 minutes or until thoroughly heated. Combine the mussel mixture, spinach, and pasta, tossing well.

Nutrition Facts

445 calories; calories from fat 25%; fat 12.3g; saturated fat 5.5g; mono fat 4g; poly fat 1.4g; protein 22.3g; carbohydrates 61.2g; fiber 4.2g; cholesterol 41mg; iron 7.3mg; sodium 421mg; calcium 210mg.
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