Linguine with Mussels and Walnut Parsley Pesto

"For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour. Now that mussels come ready cleaned and prepared, it makes the whole thing very simple and easy: all you have to do is put them in cold water, then pull off any beardy strands with a sharp knife, use them as soon as possible and discard any that don't close tightly when given a sharp tap."
Servings:
2 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
42
Low
Load
38
High

Nutrition per serving:

Calories1023.26 kcal51%
Fat36.21 g52%
Carbs88.79 g34%
Sugars3.62 g4%
Protein66.82 g134%
Sodium1691.57 mg85%
Fiber4.26 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
42
Low
Glycemic Load
38
High

Ingredients

2 lb (900 g) mussels, cleaned and prepared
6 oz (175 g) linguine or other pasta
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
6 fl oz (175 ml) dry white wine
salt and freshly milled black pepper
½ oz (10 g) walnuts, chopped
1 oz (25 g) fresh flat-leaf parsley leaves
2 tablespoons olive oil
1 clove garlic
salt and freshly milled black pepper
2 tablespoons chopped fresh parsley

Directions

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