Mussel Linguine with Tomato and Basil

Mussel Linguine with Tomato and Basil

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 8.

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6 Ratings 3 stars

Your dinner just became restaurant-quality. To clean mussels properly, rinse them under cold water and rub any dirty spots off the shells.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 410 Sodium: 310mg
Fat: 15g Carbohydrate: 47g
Saturated Fat: 5g Dietary Fiber: 2g
Trans fats: 0g Sugars: 3g
Cholesterol: 40mg Protein: 18g

DAILY VALUES

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vitamin A
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vitamin C
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calcium
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iron

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Directions

  1. Cook linguine according to package directions and drain; set aside.
  2. Meanwhile, steep saffron in white wine in a small bowl.
  3. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook for 2 minutes. Add the mussels, dill and parsley; cover and steam until mussels open, 3 to 4 minutes. When mussels open, remove from pan and keep warm.
  4. Add the saffron-steeped wine and stir with a wooden spoon to release any brown bits from the pan. Add clam juice to the pot and simmer for 1 minute. Add butter and whisk until melted. Add cooked linguine and warm through. Season to taste with salt and pepper.
  5. Portion pasta into individual bowls and place mussels in their shells on top of linguine. Pour remaining broth over the top of each bowl. Sprinkle with Parmesan cheese, basil and tomatoes. Serve immediately.
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