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Ingredients
- 2 tsp Extra virgin olive oil
- 1/2 c. Minced fennel bulb
- 1/2 c. Finely minced onion
- 2 x Garlic cloves, chopped
- 1 c. Diced tomato
- 1 c. Dry vermouth
- 3 Tbsp. Minced fresh parsley
- 1 Tbsp. Tomato paste
- 1 tsp Fresh thyme leaves
- 1/4 tsp Salt
- 1/8 tsp Grnd red pepper
- 28 x Fresh mussels, scrubbed and debearded
- 2 Tbsp. Water
- 2 tsp Cornstarch
- 2 c. Warm cooked linguine, (about 4 ounces uncooked pasta)
Directions
- Heat the extra virgin olive oil in a large nonstick skillet over medium heat. Add in fennel, onion, and garlic; saute/fry 5 min. Add in tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add in mussels; cover and cook 3 min or possibly till shells open.
- Remove the skillet from heat, and throw away any unopened shells. Let mussels cold. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add in meat to tomato mix; throw away shells.
- Combine water and cornstarch; add in to tomato mix. Bring to a boil over medium heat, and cook 2 min, stirring constantly. Spoon 1 c. pasta onto individual serving plates; top each with 1 c. sauce, and 5 mussels in shells. S: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 619g | |
| Recipe makes 2 servings | |
| Calories 1165 | |
| Calories from Fat 118 | 10% |
| Total Fat 13.4g | 17% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1028mg | 43% |
| Potassium 1649mg | 47% |
| Total Carbs 197.43g | 53% |
| Dietary Fiber 10.1g | 34% |
| Sugars 10.7g | 7% |
| Protein 59.41g | 95% |
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