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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeWe think the simplicity of the ingredients in thisItalian Mussels & Pastadish is its superpower. Nutty whole-wheat linguine creates a wholesome bed for the buttery sea-kissed mussels. Heart-healthy olive oil teams up with garlicky antioxidant-rich tomatoes infused with saffron’s subtle earthy-sweet floral notes and a soft heat from crushed red pepper to create a delightful sauce. Bright lemon zest and fresh grassy parsley finish this dish off with flare. Keep reading for expert tips, including what to serve with this dish.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Serve with a fresh baguette or another favorite bread,Leafy Green SaladorBest Caesar Salad with Crispy Parmesan. For dessert, we would serve a refreshingsorbet.To clean mussels: Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after lightly tapping them. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.Nutrition NotesWhole-wheat linguineis made from the entire wheat kernel. This means that it contains most of the original nutrients in the grain, including fiber and antioxidants. Regular pasta is made from wheat that’s had its outer layers removed, which also removes some of these nutrients. With that said, if you can’t get past the heartier nature ofwhole-wheatpasta and prefer to stick withregular pasta, that’s okay. You’ll still get carbohydrates for energy, some fiber, vitamins and minerals.Musselsare a great source of lean protein and iron. While you might equate vitamin C to fruits and vegetables, mussels are also a good source of this immune-boosting vitamin, according to the USDA. But where mussels really shine is in their vitamin B12 content. In 3 oz. of mussels, you’ll get a whopping 20.4 mcg of B12, a vitamin necessary for a healthy nervous system. That’s about 850% of the recommended daily allowance of this B vitamin! Like most seafood, mussels also provide some heart-healthy omega-3s.Adding to the vitamin C and fiber content of this dish aretomatoes. Also loaded with the antioxidant lycopene and vitamin A, the nutrients in tomatoes combine to support heart and skin health and reduce cancer risk.
Jump to recipe
We think the simplicity of the ingredients in thisItalian Mussels & Pastadish is its superpower. Nutty whole-wheat linguine creates a wholesome bed for the buttery sea-kissed mussels. Heart-healthy olive oil teams up with garlicky antioxidant-rich tomatoes infused with saffron’s subtle earthy-sweet floral notes and a soft heat from crushed red pepper to create a delightful sauce. Bright lemon zest and fresh grassy parsley finish this dish off with flare. Keep reading for expert tips, including what to serve with this dish.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Serve with a fresh baguette or another favorite bread,Leafy Green SaladorBest Caesar Salad with Crispy Parmesan. For dessert, we would serve a refreshingsorbet.To clean mussels: Rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after lightly tapping them. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.Nutrition NotesWhole-wheat linguineis made from the entire wheat kernel. This means that it contains most of the original nutrients in the grain, including fiber and antioxidants. Regular pasta is made from wheat that’s had its outer layers removed, which also removes some of these nutrients. With that said, if you can’t get past the heartier nature ofwhole-wheatpasta and prefer to stick withregular pasta, that’s okay. You’ll still get carbohydrates for energy, some fiber, vitamins and minerals.Musselsare a great source of lean protein and iron. While you might equate vitamin C to fruits and vegetables, mussels are also a good source of this immune-boosting vitamin, according to the USDA. But where mussels really shine is in their vitamin B12 content. In 3 oz. of mussels, you’ll get a whopping 20.4 mcg of B12, a vitamin necessary for a healthy nervous system. That’s about 850% of the recommended daily allowance of this B vitamin! Like most seafood, mussels also provide some heart-healthy omega-3s.Adding to the vitamin C and fiber content of this dish aretomatoes. Also loaded with the antioxidant lycopene and vitamin A, the nutrients in tomatoes combine to support heart and skin health and reduce cancer risk.
We think the simplicity of the ingredients in thisItalian Mussels & Pastadish is its superpower. Nutty whole-wheat linguine creates a wholesome bed for the buttery sea-kissed mussels. Heart-healthy olive oil teams up with garlicky antioxidant-rich tomatoes infused with saffron’s subtle earthy-sweet floral notes and a soft heat from crushed red pepper to create a delightful sauce. Bright lemon zest and fresh grassy parsley finish this dish off with flare. Keep reading for expert tips, including what to serve with this dish.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat linguine or spaghetti¼cupextra-virgin olive oil2largecloves garlic, chopped1 15-ounce can crushed tomatoes with basilBig pinch of saffron threads (see Note), soaked in 2 tablespoons water or white wine2 pounds mussels, cleaned (see Tips)¾cupdry white wineBig pinch of crushed red pepper¼teaspoonsaltFreshly ground pepper to taste¼cupchopped fresh parsley1tablespoonfinely grated lemon zest (see Tips)
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat linguine or spaghetti
¼cupextra-virgin olive oil
2largecloves garlic, chopped
1 15-ounce can crushed tomatoes with basil
Big pinch of saffron threads (see Note), soaked in 2 tablespoons water or white wine
2 pounds mussels, cleaned (see Tips)
¾cupdry white wine
Big pinch of crushed red pepper
¼teaspoonsalt
Freshly ground pepper to taste
¼cupchopped fresh parsley
1tablespoonfinely grated lemon zest (see Tips)
DirectionsBring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.Frequently Asked QuestionsThey’re the dried stigma from Crocus sativus or saffron, which adds flavor and golden color to a variety of popular cuisines from the Middle East, Africa and Europe. To help release its delicious flavor, soak it in a little water, wine or broth for about 30 minutes before adding it to a dish. You can find saffron in the spice section of supermarkets, gourmet shops ortienda.com. It will keep in an airtight container for several years.A microplane grater is a great kitchen gadget for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter’s rasp). Its razor-sharp edges effortlessly shave off the zest, making it easier to leave the bitter white pith on the fruit. It’s the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can also be used for zesting citrus, but they tend to rip and shred the zest, giving a somewhat more clumpy, wet result.EatingWell Magazine, May/June 2011
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.Frequently Asked QuestionsThey’re the dried stigma from Crocus sativus or saffron, which adds flavor and golden color to a variety of popular cuisines from the Middle East, Africa and Europe. To help release its delicious flavor, soak it in a little water, wine or broth for about 30 minutes before adding it to a dish. You can find saffron in the spice section of supermarkets, gourmet shops ortienda.com. It will keep in an airtight container for several years.A microplane grater is a great kitchen gadget for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter’s rasp). Its razor-sharp edges effortlessly shave off the zest, making it easier to leave the bitter white pith on the fruit. It’s the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can also be used for zesting citrus, but they tend to rip and shred the zest, giving a somewhat more clumpy, wet result.
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.
Frequently Asked QuestionsThey’re the dried stigma from Crocus sativus or saffron, which adds flavor and golden color to a variety of popular cuisines from the Middle East, Africa and Europe. To help release its delicious flavor, soak it in a little water, wine or broth for about 30 minutes before adding it to a dish. You can find saffron in the spice section of supermarkets, gourmet shops ortienda.com. It will keep in an airtight container for several years.A microplane grater is a great kitchen gadget for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter’s rasp). Its razor-sharp edges effortlessly shave off the zest, making it easier to leave the bitter white pith on the fruit. It’s the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can also be used for zesting citrus, but they tend to rip and shred the zest, giving a somewhat more clumpy, wet result.
Frequently Asked Questions
They’re the dried stigma from Crocus sativus or saffron, which adds flavor and golden color to a variety of popular cuisines from the Middle East, Africa and Europe. To help release its delicious flavor, soak it in a little water, wine or broth for about 30 minutes before adding it to a dish. You can find saffron in the spice section of supermarkets, gourmet shops ortienda.com. It will keep in an airtight container for several years.
A microplane grater is a great kitchen gadget for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter’s rasp). Its razor-sharp edges effortlessly shave off the zest, making it easier to leave the bitter white pith on the fruit. It’s the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can also be used for zesting citrus, but they tend to rip and shred the zest, giving a somewhat more clumpy, wet result.
EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)471Calories17gFat56gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Mollusks, mussel, blue, cooked, moist heat.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Mollusks, mussel, blue, cooked, moist heat.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Mollusks, mussel, blue, cooked, moist heat.
