Calories 470; Total Fat 17g; Carbohydrates 59g
class="recipe_desc_text">This seafood pasta dish is quick and super-easy. Whole mussels are steamed in wine with garlic, fennel seeds, and red pepper flakes, then tossed with pasta, grated cheese, and handfuls of fresh herbs. Mussels are a good source of selenium, an antioxidant mineral that guards against cancer.
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Go to the healthy recipe on epicurious.com
Photograph By: Romulo Yanes
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 470 Calories (24%)
- 17g Total fat (26%)
- 5g Saturated Fat (27%)
- 18mg Cholesterol (6%)
- 250mg Sodium (10%)
- 59g Carbohydrate (20%)
- 3g Fiber (11%)
- 14g Protein (28%)
See the full nutritional analysis from NutritionData.com
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 large garlic cloves, sliced
- 1 teaspoon fennel seeds
- 1/4 teaspoon hot red pepper flakes
- 1 cup dry white wine
- 2 pounds cultivated mussels, scrubbed
- 1 pound thin linguine
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
For more delicious recipes, go to epicurious.com