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Pasta with Mussels, Saffron and Tomatoes

Fettuccine.Inn's picture
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), chopped finely
  Rich salt free fish stock 1⁄2 Cup (8 tbs)
  Saffron threads 1 1⁄4 Pinch (1 Generous Pinch)
  Mussels in the shell 32 Small, rinsed clean and debearded (Fresh Ones, About 2 Inches Long)
  Salt free whole tomatoes 16 Ounce (1 Can)
  Double concentrate tomato paste 1 Tablespoon
  Sugar 1 Tablespoon
  Bay leaf 1
  Finely chopped fresh chives 2 Tablespoon
  Pasta 1 Pound, cooked, drained

In a large saucepan, heat the olive oil with the garlic over moderate heat.
Add the stock and the saffron and bring to a boil.
Add the mussels, cover the pan, and steam until all the mussels have opened, 2 to 3 minutes; discard any unopened mussels.
With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl.
Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives.
Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes.
Then return the mussels to the pan and simmer to warm them through, about 1 minute more.
Spoon the sauce, shells and all, over cooked pasta.
Garnish with chives.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 612 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 24.9 mg8.3%

Sodium 317.1 mg13.2%

Total Carbohydrates 95 g31.7%

Dietary Fiber 5.4 g21.6%

Sugars 11.1 g

Protein 27 g53.5%

Vitamin A 10.9% Vitamin C 22.8%

Calcium 4.1% Iron 33%

*Based on a 2000 Calorie diet

Pasta With Mussels, Saffron And Tomatoes Recipe