Linguine with Mussels and Fresh Herbs
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
Read More http://www.epicurious.com/recipes/food/views/Linguine-with-Mussels-and-Fresh-Herbs-354172#ixzz0jrrro77h
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 162 | ||
Calories from Fat: 138 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 17.5mg | 5 % | |
Sodium 129.3mg | 4 % | |
Potassium 33.6mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 3.4g | 5 % | |
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: 162
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