RecipesMagazine

Italian-Style Mussels and Spaghettini

Italian-Style Mussels and Spaghettini
Italian-Style Mussels and Spaghettini requires roughly 45 minutes from start to finish. Watching your figure? This dairy free and pescatarian recipe has 406 calories, 18g of protein, and 10g of fat per serving. This recipe serves 4. It works well as a main course. Head to the store and pick up canned tomatoes, clam juice, mussels, and a few other things to make it today.

Instructions

1
Cook pasta according to package directions, omitting salt and fat.
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PastaPasta
SaltSalt
2
Heat oil in a Dutch oven over medium heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Add garlic; saut for 4 minutes.
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GarlicGarlic
4
Add the clam juice, red pepper, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
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Clam JuiceClam Juice
Red PepperRed Pepper
TomatoTomato
5
Add mussels; cover and cook 3 minutes or until shells open. Discard any unopened shells. Stir in tomato paste, and cook for 2 minutes, uncovered, or until sauce thickens.
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Tomato PasteTomato Paste
MusselsMussels
Pasta ShellsPasta Shells
SauceSauce
6
Drain pasta, and place into each of 4 bowls. Top with mussels and sauce.
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MusselsMussels
PastaPasta
SauceSauce
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BowlBowl
7
Serve with parsley.
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ParsleyParsley

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Dairy FreeVery Healthy
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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