| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
1995 |
2 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1/2 |
c |
Chopped fennel bulb |
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Diced tomato |
| 1 |
c |
Dry vermouth |
| 3 |
T |
Chopped fresh parsley |
| 1 |
T |
Tomato paste |
| 1 |
t |
Fresh thyme leaves |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Ground red pepper |
| 28 |
|
Fresh mussels, scrubbed and |
|
|
debearded |
| 2 |
T |
Water |
| 2 |
t |
Cornstarch |
| 2 |
c |
Hot cooked linguine, about |
|
|
4 ounces |
|
|
uncooked pasta |
INSTRUCTIONS
Heat the olive oil in a large nonstick skillet over medium heat. Add
fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6
ingredients (tomato through pepper); bring to a boil. Add mussels;
cover and cook 3 minutes or until shells open. Remove the skillet from
heat, and discard any unopened shells. Let mussels cool. Reserve 10
shells with meat intact. Remove the meat from remaining shells, and
add meat to tomato mixture; discard shells. Combine water and
cornstarch; add to tomato mixture. Bring to a boil over medium heat,
and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto
individual serving plates; top each with 1 cup sauce, and 5 mussels in
shells. S: 2 servings. Nutritional Information: CALORIES 376 (17% from
fat); PROTEIN 16.3g; FAT 7.3g (sat 1.1g, mono 3.8g, poly 1.3g); CARB
61.2g; FIBER 5.1g; CHOL 16mg; IRON 6.5mg; SODIUM 489mg; CALC 90mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 168 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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“We simply prepare ourselves. God fills us.”