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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (Bertolli® Classico™)
- 1 onions (large, finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 tsp. crushed red pepper flakes
- 1/4 cup dry red wine (or clam juice)
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 lb. mussels (well scrubbed)
- 8 oz. pasta (linguine, cooked and drained)
- 2 Tbsp. finely chopped fresh parsley (optional)
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Directions
- Heat Olive Oil in 3-quart saucepan over medium-high heat and cook onion, garlic and red pepper flakes, stirring occasionally, 4 minutes or until onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Add mussels. Reduce heat to low and simmer covered, stirring once, 4 minutes or until shells open. Discard any unopened shells. Serve over hot linguine and sprinkle with parsley.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium330mg14% |
| Potassium570mg16% |
| Protein21g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C25% |
| Calcium6% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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