Spaghetti with Mussels
Vitamin B12
chromium (Cr)
iodine (I)
selenium (Se)
Vitamin K
cobalt (Co)
Description
Simple and elegant Italian classic: pasta with juicy mussels in a light garlic-wine sauce.
- Bring salted water to a boil in a large pot and cook the spaghetti until al dente according to package instructions. Before draining, reserve half a ladle of the starchy pasta water.
- While the spaghetti is cooking, heat olive oil in a deep skillet over medium heat. Add finely chopped garlic and thinly sliced chili pepper, sauté for 1 minute until fragrant.
- Add the mussel meat to the skillet (thawed and patted dry if using frozen) and cook, stirring, for 2 minutes.
- Pour the red wine into the skillet, let it reduce by half for 1-2 minutes to cook off the alcohol while keeping the flavor.
- Reduce heat to low. Add the cooked spaghetti and a splash of the reserved pasta water to the skillet. Toss well to coat the pasta with the sauce.
- Season with a pinch of salt (considering the salinity of the mussels) and sprinkle generously with finely chopped parsley. Warm through for 1 minute and serve immediately.
624
148 kcal / 100 g
kcal
25.7 g
6.1 g / 100 g
Protein
64.4 g
15.3 g / 100 g
Carbohydrates
24.8 g
5.9 g / 100 g
Fats
4.4 g
1.0 g / 100 g
Ash
4.3 g
1.0 g / 100 g
Fiber
40.6%
Water
2.7 g
0.6 g / 100 g
Sugars
55.0 g
13.0 g / 100 g
Starch
0.92 g
0.22 g / 100 g
Omega-3
3.35 g
0.79 g / 100 g
Omega-6
3.8 g
0.9 g / 100 g
SFA
