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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds fresh mussels |
12 ounces linguine, uncooked |
vegetable cooking spray |
1 teaspoon olive oil |
1 1/2 cups chopped sweet red pepper |
1/4 cup chopped fresh basil, divided |
1/2 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
4 large cloves garlic, minced |
3/4 cup dry white wine |
Directions:
1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.
3. Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.
4. Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.
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