Tagliatelle with saffron mussels
Low-fat, good-value seafood bulks up your bowl so you can use less pasta and keep the cals down
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Discard any open mussels that don't shut when tapped on the edge of the sink. Cook the pasta following pack instructions.
- While the pasta is cooking, heat 2 tsp oil in a deep, lidded frying pan over a low heat. Add the leek and garlic. Cook until it begins to soften, stirring regularly. Turn up the heat. Add the saffron, its liquid, then the wine, to the pan. Tip the mussels on top and cover with a lid. Cook for 3-4 minutes until mussels have opened, shaking the pan occasionally. Remove from the heat and discard any closed mussels.
- Put the crème fraîche in a bowl, stir in 2 tbsp of the mussel cooking liquor to loosen, then stir the lot into the mussels. Return to a low heat. Drain the pasta and add to the pan. Season, toss together and serve.
Why it's lighter
Mussels are low in fat and calories. Served in their shells, they make a generous-looking serving, so you can use less pasta.
PER SERVING
354 kcalories, protein 25.5g, carbohydrate 36.3g, fat 10.2 g, saturated fat 2.3g, fibre 2.8g, salt 1.13 g
Recipe from olive magazine, April 2011.
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Ingredients
- 1kg mussels , cleaned
- 100g tagliatelle
- olive oil
- 1 medium leek , trimmed and diagonally sliced (140g prepared weight)
- 2 garlic cloves , thinly sliced
- very good pinch saffron threads, soaked in 1 tbsp boiling water
- 75ml white wine
- 25g half-fat crème fraîche
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 1kg mussels , cleaned
- 100g tagliatelle
- olive oil
- 1 medium leek , trimmed and diagonally sliced (140g prepared weight)
- 2 garlic cloves , thinly sliced
- very good pinch saffron threads, soaked in 1 tbsp boiling water
- 75ml white wine
- 25g half-fat crème fraîche
PER SERVING
354 kcalories, protein 25.5g, carbohydrate 36.3g, fat 10.2 g, saturated fat 2.3g, fibre 2.8g, salt 1.13 g
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29 March 2011
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28 February 2012
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