Mussels recipe white wine garlic tomato pasta

Mussels recipe white wine garlic tomato pasta

Ingredients

  • 1 can chopped or whole tomato plants (14.5 ounces)
  • 3 fat garlic clove cloves 1 crushed, 2 minced
  • 1 shallot. chopped
  • ½ cup dry white-colored wine
  • 2 pounds mussels. rinsed, scrubbed and beards removed
  • two tablespoons extra-virgin essential olive oil
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons chopped fresh thyme or marjoram, or both
  • Pinch sugar
  • Salt to taste
  • ¾ pound linguine or any other pasta
  • ¼ cup chopped flat leaf parsley
  • Dietary analysis per serving (4 servings)

    641 calories 13 grams fat 2 grams saturated fats 6 grams monounsaturated fat 2 grams polyunsaturated fat 84 grams carbohydrates 5 grams soluble fiber 6 grams sugars 40 grams protein 63 milligrams cholesterol 1361 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Pulse tomato plants with juices in mixer only a couple of occasions to interrupt lower right into a coarse pure put aside. Bring large pot water to boil for pasta.
    2. Meanwhile, inside a wide skillet or saucepan with lid, combine crushed garlic clove clove and shallot with white-colored wine. Provide a boil and add mussels. Cover and prepare, trembling pan every so often, two to four minutes, or until mussels open. Check mussels after 2 minutes transfer open mussels to some bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened up.
    3. Leave mussels to awesome in bowl until easily taken off shells. Remove half from shells and then leave partner intact. Taste a mussel if it's sandy, provide them with all a really quick rinse and drain inside a colander. Transfer to some bowl and covered when you make tomato sauce.
    4. Convey a strainer over another bowl, line with cheesecloth and strain the liquid within the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
    5. Heat essential olive oil over medium heat in pan and add minced garlic clove and red pepper flakes. Prepare, stirring, just until aromatic, about thirty seconds to at least one minute. Add tomato plants, thyme or marjoram (or both), and sugar.
    6. Turn warm up to medium-high and prepare, stirring frequently, five to ten minutes, until tomato plants have cooked lower slightly. Add 1/2 cup broth from mussels, stir together and produce to some simmer. Taste and add salt when needed (you might not have to add any). Tip all mussels, shelled and unshelled, into sauce, cover and switch heat to really low or remove from heat otherwise serving immediately. Keep warm when you prepare pasta.
    7. Warm a sizable bowl for that pasta. When water for pasta involves a moving boil, salt generously and add pasta. Prepare al dente, following a directions around the package. Drain and add in the nice and cozy bowl with tomato sauce, mussels and parsley. Serve immediately.

    Tip

    • You may make this through Step Six an hour or so or 2 before you decide to prepare the pasta. Reheat lightly and proceed using the recipe.

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