Linguine with Mussels

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Linguine with Mussels Ingredients

2 ts Olive oil	1/4 ts Salt
1/2 c Chopped fennel bulb	1/8 ts Ground red pepper
1/2 c Finely chopped onion	28 Fresh mussels; scrubbed and
2 Garlic cloves; minced	; debearded
1 c Diced tomato	2 tb Water
1 c Dry vermouth	2 ts Cornstarch
3 tb Chopped fresh parsley	2 c Hot cooked linguine; (about
1 tb Tomato paste	; uncooked pasta)
1 ts Fresh thyme leaves

Instructions for Linguine with Mussels

Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 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. S: 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.

Main Ingredient: Cuisine: Uncategorized

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