- 2 tablespoon extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 4 large cloves garlic, very finely chopped
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1/2 cup water
- 2 pounds mussels, rinsed, scrubbed and debearded (see Tip)
- 12 ounces whole-wheat spaghettini
- 1 large ripe tomato, seeded and finely chopped
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Put a large pan of water on to boil for cooking pasta.
Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.
Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.
Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid—pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.
Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.
- Serving: Per serving
- Calories: 471
- Carbohydrates: 72g
- Fat: 10g
- Protein: 22g
- Dietary Fiber: 12g
- Saturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 21mg
- Potassium: 627mg
- Sodium: 304mg
- Exchanges: 4 starch, 1 vegetable, 1 lean meat, 1 fat
- Carbohydrate Servings: 4