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Print this Recipe    Pasta Mussels Wine

Pasta with Mussels in Wine

1 lb. mussels in shells
White wine
2 large cloves garlic, finely chopped
2 tbsp olive oil
1 tsp freshly ground pepper
3 Tbsp chopped fresh basil
1 large tomato, coarsely chopped
2 lbs pasta (linguine or fettucini)

Thoroughly wash the mussels, pulling off all beards, and scraping
shells as necessary. Place in saucepan with wine. Cover tightly
and steam until the shells open (don't overcook or they will become
rubbery). Remove mussels with a slotted spoon, leaving the wine
broth in the pan. While the mussels cool a bit, put wine broth over
medium heat and add garlic, olive oil, pepper, tomato, and basil.
(Use less oil to make this low-fat dish even lower in fat). Simmer
until mixture reduces to about 2/3 or half its original volume.
While it is simmering, remove the mussels from their shells. When
sauce has reduced, add mussels to sauce, and simmer another minute.
Pour sauce over hot linguini or fettucini and serve!

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