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Mussel Linguine
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
756
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 44.9 μg | (225 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 44.8 μg | (1,493 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,928 mg | (48 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 25.3 mg | (169 %) | ||
| Iodine | 849 μg | (425 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 679 mg | |||
| Cholesterol | 722 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 14 cups fresh mussels (rinsed; scrubbed with beards removed)
- 16 ozs Linguine
- 3 Tbsps butter (divided)
- 1 onion (peeled and chopped)
- 2 cloves garlic cloves (peeled and minced)
- 6 Tbsps fresh parsley (chopped)
- 1 bay leaf
- ¼ tsp dried thyme
- 2 cups white wine
- 2 diced, ripe Tomatoes
- 1 Tbsp fresh Basil (finely chopped)
Preparation steps
1.
Pick over the mussels and discard any with crushed or broken shells.
2.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain pasta and set aside.
3.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons butter, add onion and saute for about 4 minutes. Add garlic, parsley, bay leaf, thyme, and wine. Bring to a boil, reduce heat cook for 2 minutes. Add mussels, diced tomatoes and basil; cover and cook for 3 to 4 minutes, or until the mussels have just started to open. Do not overcook.
4.
Place pasta in a large serving bowl and spoon mussels over pasta. Strain mussel liquid, and return to pot. Add remaining butter heat until it melts. Pour broth over mussels and linguine and serve.
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