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Ingredientes
- 4 lb mussels
- 1/2 c. white wine
- 2 sprg fresh thyme
- Â Â (or possibly 1 tspn dry thyme)
- 1 x bay leaf
- 2 sprg parsley
- Â Â A few grinds of pepper
- 1/4 c. extra virgin olive oil
- 1 tsp chopped fresh garlic
- 2 Tbsp. capers
- 1/4 c. black olives (Greek are best) sliced
- 1/4 c. mussel broth from above
- 1/4 c. minced parsley
- 1/2 tsp red pepper flakes or possibly to taste
- 3/4 lb spaghetti of choice, preferably fresh cooked al dente
Direcciones
- Steam mussels for ten min in broth (white wine with thyme, bay leaf, parsley, and pepper), tossing occasionally.
- Heat extra virgin olive oil. Add in garlic, capers, and black olives; saute/fry briefly. Add in mussel broth and shucked mussels; heat just sufficient to pour over warm pasta. Just before serving stir in minced parsley and red pepper. Serve over pasta.
- This recipe yields 4 to 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 661 | |
| Calories from Fat 334 | 51% |
| Total Fat 37.34g | 47% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1430mg | 60% |
| Potassium 1526mg | 44% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.32g | 0% |
| Protein 54.42g | 87% |
