Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 2 servings.
Calories from Fat 45
Calories 203
% Daily Values*
Total Fat 5g 8 %
  Saturated Fat 1g 5 %
  Polyunsaturated Fat 1g  
  Monounsaturated Fat 1g  
  Trans Fat 0g  
Cholesterol 64mg 21 %
Sodium 941mg 39 %
Potassium 756mg  
Total Carbohydrate 9g 3 %
  Dietary Fiber 0g 0 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 27g  
Vitamin A 0 % Vitamin C 52 %
Calcium 1 % Iron 283 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Posted By



Gourmet, January 2002


Active time: 35 min Start to finish: 35 min


Makes 2 servings.

2 medium shallots, finely chopped
2 tbsps unsalted butter
1 large garlic clove, minced
1/2 red bell pepper, thinly sliced
1 celery rib, thinly sliced
1 lb cultivated mussels, scrubbed
6 oz dried linguine
3 tbsps heavy cream
3/4 tsp salt

Cooking Instructions
Step 1 Cook shallots in butter in a 12-inch heavy skillet over moderate heat, stirring, until shallots are softened, about 5 minutes. Stir in garlic, bell pepper, and celery and cook, stirring occasionally, until pepper and celery are just tender, about 4 minutes.
Step 2 Add mussels and cook over moderately high heat, covered, until they just open, 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)
Step 3 While sauce is cooking, cook linguine in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup cooking water and drain linguine in a colander.
Step 4 Add linguine to skillet along with cream, salt, pepper, and 1/3 cup pasta cooking water and bring to a simmer. Add mussels and toss carefully, adding more cooking water if pasta seems dry. Serve immediately, sprinkled with parsley.