Linguine With Mussels And Tomatoes

Recipe Ingredients

2 lbs	908g / 32oz	Black mussels
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
2		Shallots - minced
3		Garlic cloves - minced
1		Whole tomatoes - (14 1/2 oz)
		Salt - to taste
1		Fresh linguine - (9 oz)
2 tablespoons	30ml	Lemon juice
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Rinse the mussels well and debeard if necessary. Set them aside.

Heat the oil and butter in a large skillet over medium-high heat. Add the shallots and garlic and cook, stirring, until they're fragrant, about 2 minutes. Add the tomatoes and break them up a bit with a wooden spoon. Cook, stirring frequently until the tomatoes have softened, about 5 minutes.

While the tomatoes cook, bring plenty of salted water to a boil in a large saucepan. Add the linguine and cook 3 minutes, until al dente.

Add the mussels to the skillet, cover and cook until the mussels have opened up completely, about 3 minutes. Remove them from the skillet and keep them warm.

Drain the linguine and add it to the skillet. Add the lemon juice and the parsley and toss well. Divide the pasta among 4 bowls and top it with the mussels.

This recipe yields 4 servings.

Each serving: 391 calories; 707 mg sodium; 79 mg cholesterol; 15 grams fat; 5 grams saturated fat; 33 grams carbohydrates; 31 grams protein; 2.17 grams fiber.

Source:
The Los Angeles Times, 03-28-2001

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