Ingredients
- 2 pounds mussels
- 1 cup dry white wine
- 3 or 4 sprigs thyme
- 6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
- 1 teaspoon olive oil
- 1 large clove garlic
- 8 ounces fresh linguine
- ½ cup nonfat yogurt
- ¾ cup reduced-fat ricotta
- Several sprigs parsley, to yield 2 tablespoons chopped
- 1 ½ ounces Parmigiano Reggiano (1/2 cup coarsely grated)
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
1212 calories; 31 grams fat; 13 grams saturated fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 121 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 91 grams protein; 189 milligrams cholesterol; 1731 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring water to boil for pasta.
- Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
- Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
- Chop whole onion.
- Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
- Meanwhile, mince garlic, and add it to onion as it cooks.
- When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
- Shuck mussels, discarding any that are not open.
- Cook linguine according to package directions.
- Add mussels to onion mixture, and heat through.
- Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
- Drain pasta.
- Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.
1 hour
Dining and Cooking