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Ingredientes
- 2 lb black mussels
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 2 x shallots chopped
- 3 x garlic cloves chopped
- 1 can whole tomatoes - (14 1/2 ounce) Salt to taste
- 1 pkt fresh linguine - (9 ounce)
- 2 Tbsp. lemon juice
- 1/4 c. minced fresh parsley
Direcciones
- 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 in the shallots and garlic and cook, stirring, till they're fragrant, about 2 min. Add in the tomatoes and break them up a bit with a wooden spoon. Cook, stirring frequently till the tomatoes have softened, about 5 min.
- While the tomatoes cook, bring plenty of salted water to a boil in a large saucepan. Add in the linguine and cook 3 min, till al dente.
- Add in the mussels to the skillet, cover and cook till the mussels have opened up completely, about 3 min. Remove them from the skillet and keep them hot.
- Drain the linguine and add in it to the skillet. Add in 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.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 127 | 44% |
| Total Fat 14.31g | 18% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 760mg | 32% |
| Potassium 854mg | 24% |
| Total Carbs 11.8g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.37g | 1% |
| Protein 27.68g | 44% |
