Peppery Red Mussel Sauce for Linguini
Mussels produce the most delicious broth, so they are great in sauce and soups. Today, most mussels that you buy commercially are farm-raised and don't have shaggy beards and lots of sand. Also called mussels fra diavolo, this dish is wonderful for a family dinner or an elegant supper.
INGREDIENTS | SERVES 4
- Water, as needed
- 1 pound whole-wheat linguini
- 3 pounds fresh mussels
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¼ cup sweet onion, chopped
- 1 teaspoon lemon rind, finely ground
- Juice of ½ lemon
- ½ cup dry white wine
- 2 cups plum tomatoes (crushed or canned is fine)
- Salt, if needed
- 1 tablespoon red pepper flakes
Set a large pot of salted water on the stove for the pasta. Bring to boil, then add pasta and cook according to package instructions.
Scrub the mussels to remove the fibrous hair, or beard, then tap them together and listen for a sharp click. Discard any that sound hollow.
Heat the butter in a large soup pot. Sauté the garlic and onion over medium heat. Add the lemon rind and lemon juice after 5 minutes.
Stir in the wine, tomatoes, salt (if needed) and pepper flakes. Bring to a boil. Cover and simmer for 10 minutes.
Drain the pasta and place in a large serving bowl. Put the mussels into the sauce pot. Return to a boil; as soon as the mussels start to open, use tongs to put them over the pasta. Throw away any mussels that do not open. Pour the sauce over the mussels and pasta.
TIP: You can substitute olive oil for butter in this recipe.
PER SERVING: Calories: 581 (including pasta) | GI: Low | Carbohydrates: 94g | Protein: 28g | Fat: 8g
Red pepper contains a natural chemical called capsaicin. Scientists have found that eating foods with capsaicin may decrease food intake and promote satiety at meals. Red peppers may be helpful in controlling appetite for those who are trying to lose weight.