Mussels fra diavalo

I love this dish! It's garlicy, a little spicy, and delicious. And Prince Edward Island (PEI) mussels are a sustainable seafood, and a bargain at $ 2.99 per pound and about a half pound per serving (a dozen).

Serves 1, multiply as necessary.

2 cloves garlic, minced
1 tbsp. olive oil
2 Italian plum tomatoes, diced
1/8 tsp. dried oregano
1/4 tsp. crushed red pepper
0.5 oz. fresh parsley, chopped (1/4 c.)
1 oz. white wine
1 dozen small PEI mussels (about a half pound)
fresh basil, chiffonade
1.5 oz. linguini

Clean and de-beard mussels.

Cook pasta according to package directions. I used linguine fini (fine linguini) which has the added benefit of cooking in 6 minutes, which is just about how long everything else takes. I also reduced the amount of pasta to 1.5 oz. from the normal 2.0 oz. serving size to lower the calorie count of the meal.

mussels1.jpgHeat a sauté pan over medium high heat. Add olive oil to the pan. Add the garlic, diced tomato, dried oregano, crushed red pepper, chopped fresh parsley, and white wine. Add the mussels, cover, and cook for 5 minutes.

Remove the mussels from the pan, discarding any that do not open.

Add the basil to the pan. Season with salt and pepper.

Add the pasta to the pan and toss.

Plate the contents of the pan and add the mussels.

This dish is 458 calories, which is quite reasonable.

Pictured with a slice of Red Hen Bakery ciabatta bread, add 110 more calories for a total of 568 calories.

And a glass of wine, Per Linda Trebbiano d'Aburzzi, 121 more calories for a total of 689. High but reasonable for dinner.

Nutrition facts for the dish (not counting bread or wine) from>