Title: Pasta with mussels in wine
 Categories: None
      Yield: 1 Servings
 
      1 lb Mussels (in their shells)
           White wine (enough to fill
           -a large shallow saucepan
           -about 1/2 an inch)
      2 lg Cloves garlic, finely
           -chopped
      2 tb Olive oil
      1 ts Freshly ground pepper
      3 tb Chopped fresh basil
      1 lg Tomato, coarsely chopped
      2 lb Pasta (good with a ribbon
           -noodle like linguine or
           -fettucini)
 
  Thoroughly wash the mussels, pulling off all beards, and scraping
  shells as necessary. Place in saucepan with wine. Cover tightly and
  steam until the shells open (don't overcook or they will become
  rubbery). Remove mussels with a slotted spoon, leaving the wine broth
  in the pan. While the mussels cool a bit, put wine broth over medium
  heat and add garlic, olive oil, pepper, tomato, and basil. (Use less
  oil to make this low-fat dish even lower in fat). Simmer until
  mixture reduces to about 2/3 or half its original volume. While it is
  simmering, remove the mussels from their shells. When sauce has
  reduced, add mussels to sauce, and simmer another minute. Pour sauce
  over hot linguini or fettucini and serve!
  
  This was a great low-fat dinner, and served with a boston lettuce
  salad with an olive oil/balsamic vinegar/fresh basil/ground pepper
  dressing was just fabulous! You could use shrimp instead of mussels
  for a different version too.
  
  ~- Natalie Adams Bendure Mead Data Central natalie@meaddata.com
  ...!uunet!meaddata!natalie