Prep & Cooking Time: 35 min.
Yield: 12 servings
Serving Size: 2.000 cup(s)
2 Tbsp Parmesan cheese
1/8 tsp pepper flakes
2 to 3 small strands of saffron
3 Tbsp capers
1 Tbsp olive oil
1/2 cup pitted black and green olives
2 cloves garlic, minced
1 cup chopped onions
1/2 cup tomato, seeded and cubed
1/2 cup white wine
2 pounds mussels, cleaned
1 box (16 ounce) spaghetti or linguine
2 cups tomato sauce, no added salt
Directions:
In a large pot, cook spaghetti according to package instructions until al dente. In a separate large saucepan heat olive oil over medium heat. Add onions and saute for a few minutes until tender and light brown. Add saffron threads and continue to stir. Add white wine to deglaze while continuing to stir. Simmer and add tomato sauce cooking for a few minutes to let sauce thicken. Add cleaned mussels and stir to blend into sauce. Cook for another few minutes until most of the mussels have opened. Drain pasta and add it to the sauce. Cook for an additional few minutes while stirring to make sure all the pasta is coated with sauce. Add olives, capers and cubed tomatoes and stir until well blended. Lastly, add pepper and sprinkle with parmesan for garnish. Make sure all the mussels are opened and discard any which are not.
Nutrition Facts
Per 2.000 cup(s)
Total Calories:
150
Carbohydrates:
17.97 g
Total Fat:
3.43 g
Protein:
8.71 g
Sat Fat:
0.67 g
Fiber:
0.94 g
Cholesterol:
14 mg
Sodium:
271 mg
Diabetic exchange:
Starch: 2.000
Meat: 1.000
Vegetable: 0.500
