Recipe Details
Ingredients
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1(12 ounce) packagefettuccini pasta
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1tablespoonolive oil
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1onion, chopped
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2clovesgarlic, minced
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1(16 ounce) candiced tomatoes
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1teaspoontomato paste
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5fresh mushrooms, chopped
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1teaspoondried basil
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½teaspoondried oregano
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1teaspoondried tarragon
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36raw green-lipped mussels
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½cupolives (Optional)
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2fresh tomatoes, chopped
Cooking Directions
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Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
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Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
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Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
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Serve mussels and sauce over pasta.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories310 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 1g |
4% |
| Cholesterol 16mg |
5% |
| Sodium 326mg |
14% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 4g |
15% |
| Total Sugars 7g |
|
| Protein 16g |
|
| Vitamin C 19mg |
93% |
| Calcium 89mg |
7% |
| Iron 11mg |
61% |
| Potassium 553mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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