Try this Emerils Mussels over Linguine recipe, or contribute your own.
Suggest a better descriptionBring a pot of salted water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the wine and stock. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir in the parsley and season with salt and pepper. Drop the pasta into the boiling salted water. Cook for 2 to 3 minutes. Remove from the water and drain. Add the pasta directly to the saute pan. Divide the pasta between two bowls and spoon the mussels on top. Garnish with the grated cheese and parsley. Serve with the crusty bread. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 2 | ||
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Calories: 559 | ||
Calories from Fat: 111 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 108.8mg | 33 % | |
Sodium 561.2mg | 19 % | |
Potassium 612.7mg | 16 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 73.4g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
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