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Mussels with Saffron & Tomatoes Over Pasta

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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3 medium garlic cloves
chopped fine
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½ cup fish stock
rich, salt free
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1 pinch saffron threads
* Camera
32 small mussels
fresh, in the shell, rinsed clean, debearded
* Camera
1 can tomatoes
salt-free
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1 tablespoon tomato paste
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1 tablespoon sugar
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1 each bay leaves
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2 tablespoons chives
fresh, finely chopped
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1 x spaghetti cooked
or linguine
*

Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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3 medium garlic cloves
chopped fine
* Camera
118 ml fish stock
rich, salt free
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1 pinch saffron threads
* Camera
32 small mussels
fresh, in the shell, rinsed clean, debearded
* Camera
1 can tomatoes
salt-free
* Camera
15 ml tomato paste
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15 ml sugar
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1 each bay leaves
* Camera
3E+1 ml chives
fresh, finely chopped
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1 x spaghetti cooked
or linguine
*

Directions

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, 3 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 124627% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 2610mg 109%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 325g
Vitamin A 44% Vitamin C 157%
Calcium 24% Iron 255%
* based on a 2,000 calorie diet How is this calculated?
 

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