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| Linguine with Mussels
2 teaspoons of Olive oil
1/2 cup of chopped fennel bulb
1/2 cup of finely chopped onion
2 Garlic cloves, minced
1 cup of diced tomato
1 cup of dry vermouth
3 tablespoons of chopped fresh parsley
1 tablespoon of tomato paste
1 teaspoon of fresh thyme leaves
1/4 teaspoon of salt
1/8 teaspoon of ground red pepper
28 Fresh mussels; scrubbed and debearded
2 tablespoons of water
2 teaspoons of cornstarch
2 cups of Hot cooked linguine; (about uncooked pasta) |
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Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; sauté 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open. Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells. Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells. Serves 2 servings. Nutritional Information: CALORIES 376 (17% from fat); PROTEIN 16.3g; FAT 7.3g (sat 1.1g, mono 3.8g, poly 1.3g); CARB 61.2g; FIBER 5.1g; CHOL 16mg; IRON 6.5mg; SODIUM 489mg; CALC 90mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 168 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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