Mussels and Shrimp with Penne

This dish is surprisingly delicious! Easy & healthy - I'll make it often. Note - cut the amount of pasta in half, (8oz is plenty) and DON'T SKIP the lemon zest garnish at the end.

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60 minutes Prep: 40 minutes Cook: 20 minutes

766 calories per serving view nutrition facts

Ingredients

1	tablespoon	olive oil
1/8	teaspoon	red pepper flakes	crushed
4	tablespoons	parsley leaves	finely chopped
1	teaspoon	mint leaves	crumbled
3/4	pound	shrimp	shelled, deveined
1	tablespoon	brandy
3	each	garlic cloves	finely chopped
2	cups	tomatoes	chopped, peeled, seeded
1	teaspoon	basil	crumbled
1/4	cup	clam juice
1	pound	mussels	in shells, scrubbed and debearded
1	pound	pasta, penne
1	each	lemon zest	grated

Directions

Saute garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes.

Add tomatoes, parsley, basil, and mint and bring to a boil.

Lower heat, cover and simmer for 10 minutes.

Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once.

Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open.

Carefully remove mussels form sauce.

Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well.

Place mussels on top.

Garnish with chopped parsley and lemon rind.

Reviews

This dish is surprisingly delicious! Easy & healthy - I'll make it often. Note - cut the amount of pasta in half, (8oz is plenty) and DON'T SKIP the lemon zest garnish at the end.
over 2 years ago by rjandrewss

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Pancit

Tastes delicious ... but 3 TB broth for 8 oz. rice sticks? Even with the vegetable juices and soy sauce, it takes a pint or more of broth to hydrate the rice noodles, an it's still a dry dish (as it's supposed to be), not soupy. I made it with a rounded cup of shrimp and dices ham; more meat would be better.

Reviewed by jbusler