The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth — combined with ripe summer tomatoes — make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving. Featured in: A Brothy Pasta So Good You May Forget About The Mussels.
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|Serving Size: 1 recipe (1285g)|
|Recipe Makes: 1|
|Calories from Fat: 608 (81%)|
|Amt Per Serving||% DV|
|Total Fat 67.6g||90 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 30.5mg||9 %|
|Sodium 932.5mg||32 %|
|Potassium 103.6mg||3 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 25.4g|
|Protein 5.4g||8 %|
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Calories per serving: 750
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