Mussels and Pasta without Tomatoes
La A
over 1 year ago
A delicious and flavorful dish that combines fresh mussels with pasta, without the use of tomatoes. This recipe is perfect for seafood lovers and those looking for a unique twist on a classic pasta dish.
Cooking Time
30 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
450
Protein
25g
Fat
12g
Sat Fat
2g
Carbs
60g
Chole
50mg
Fiber
4g
Sugar
2g
Sodium
600mg
Ingredients
- 1 pound fresh mussels
- 8 ounces linguine or spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- 1. Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or do not close when tapped.
- 2. Cook the pasta according to package instructions until al dente. Drain and set aside.
- 3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- 4. Add the white wine to the skillet and bring to a simmer. Cook for 2 minutes to allow the alcohol to evaporate.
- 5. Add the chicken or vegetable broth, chopped parsley, and red pepper flakes to the skillet. Season with salt and pepper to taste.
- 6. Add the cleaned mussels to the skillet and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened.
- 7. Remove any mussels that have not opened and discard.
- 8. Add the cooked pasta to the skillet and toss to coat in the sauce.
- 9. Serve the mussels and pasta in bowls, garnished with additional parsley if desired.
- 10. Enjoy!
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