Mussels in a Lemon, Garlic, and White Wine Sauce

Submitted by Robyns Cookin

"I created this in an effort to emulate a dish we liked at a local Italian restaraunt. I think it's pretty similar, but would have to eat the restaraunt version again to be sure! Either way, my boyfriend loved it...he rated it an enthusiastic A-Plus!! I live nowhere near an ocean, so this recipe calls for frozen mussels...I couldn't even begin to tell you how to modify the recipe using fresh mussels."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 10 ounces whole wheat linguine
• 2 tablespoons olive oil
• 2 tablespoons reduced fat margarine
• 5 garlic cloves, sliced thin
• 1⁄2 cup dry white wine
• 1 lemon, juiced
• 2 roma tomatoes, diced
• 2 teaspoons parsley
• 1⁄4 teaspoon red pepper flakes
• kosher salt and pepper, to taste
• 1 lb mussels, steamed and 1/4 cup of the liqueur reserved
• 1⁄4 teaspoon cornstarch

directions

1. Saute the garlic in the olive oil and margarine over medium heat.
2. Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
3. Bring to a simmer. Let simmer for about 10 minutes.
4. Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
5. Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
6. Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
7. Serve over noodles.