Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
41
High
Nutrition per serving
Calories687.1 kcal (34%)
Total Fat7.4 g (11%)
Carbs96 g (37%)
Sugars4 g (4%)
Protein44.6 g (89%)
Sodium949.8 mg (47%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
About two hours prior to cooking soak the mussels in cold, salted water (This process helps expel grit and extends the beards.) After one hour drain, rinse and re-soak the mussels. Drain, scrub the shells and de-beard. Discard any opened shells (unless they close to the touch).
Step 2
Start making the marinara sauce about 45 minutes before cooking the mussels.
Step 3
Cook pasta in boiling water with 1 tablespoon of table salt for 9 minutes; drain. (Note: do this and the next step concurrently.)
Step 4
Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Remove mussels from shells and rinse with hot water to remove any remaining grit; keep warm.
Step 5
Combine cooked linguine, mussels and marinara sauce; mix well.
Step 6
Serve with warm, sliced baguette.
