Fettuccine With Mussels And Tomato Sauce

Serves 4

Fortunately for mussel lovers, there are several types of mussels that are available in the U.S. year round. Mussels are low in calories, high in protein, and are a great source of potassium (an essential nutrient used to maintain fluid and electrolyte balance in the body). They also contain heart-healthy Omega-3 fatty acids. Combine mussels with whole wheat pasta to increase your fiber intake, and voila – you have a complete nutrient-dense meal that your body will thank you for.

• 8 ounces long whole wheat pasta (like fettuccine, spaghetti or angel hair),cooked according to package directions
• 2 teaspoons extra virgin olive oil
• 1/3 cup diced onion
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• Pinch of red pepper flakes
• 1 14-ounce can whole tomatoes, chopped
• 1/2 cup white wine
• 24 mussels (about 3 pounds), scrubbed and de-bearded
• 3 tablespoons chopped parsley

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook until softened, about 5 minutes. Add salt and red pepper; cook for 2 minutes.

2. Add tomatoes and wine, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells.

3. To serve, toss mussels and sauce with pasta. Sprinkle with parsley.

Substitutions: shrimp for mussels

Diabetic Exchanges: 4