Mussels with Saffron, Tomato, and Wine over Linguine

Name: Mussels with Saffron, Tomato, and Wine over Linguine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 411 grams no-salt-added diced tomatoes, undrained; 227 grams clam juice; 946 milliliters hot cooked linguine (about 8 ounces uncooked pasta); 118 milliliters dry white wine; 59 milliliters chopped fresh parsley; 3 garlic cloves, minced; 907 grams mussels, scrubbed and debearded; 0 teaspoons saffron threads, crushed; 59 milliliters chopped shallots

Mussels with Saffron, Tomato, and Wine over Linguine might be just the hor d'oeuvre you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 10g of fat, and a total of 469 calories. This recipe serves 4. If you have linguine, wine, canned tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Melt butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add shallots and garlic to pan; saut 1 1/2 minutes.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Frying Pan

Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes.

Ingredients you will need

Tomato

Parsley

Saffron

Pepper

Juice

Wine

Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells.

Ingredients you will need

Mussels

Pasta Shells

Serve over pasta.

Ingredients you will need

Pasta

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

butter 411grams

no-salt-added diced tomatoes, undrained 227grams

clam juice 946milliliters

hot cooked linguine (about 8 ounces uncooked pasta)118milliliters

dry white wine 59milliliters

chopped fresh parsley 3

garlic cloves, minced 907grams

mussels, scrubbed and debearded 0teaspoons

saffron threads, crushed 59milliliters

chopped shallots

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.