Rotelle with Mussels Recipe


Main Ingredient


 Mussels2 Quart (Use Well Scrubbed Mussels)
 Olive oil1⁄4 Cup (4 tbs)
 Chopped flat leaf parsley3 Tablespoon, chopped (Italian Broadleaf Parsley)
 Garlic3 Clove (15 gm), minced
 Ripe tomatoes4 Medium, peeled seeded, and coarsely chopped
 Rotelle1⁄2 Pound, cooked al dente, drained (Small Pasta "Wheels")
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3052 Calories from Fat 900

% Daily Value*

Total Fat 102 g156.7%

Saturated Fat 15.7 g78.5%

Trans Fat 0 g

Cholesterol 529.7 mg

Sodium 5877 mg244.9%

Total Carbohydrates 281 g93.7%

Dietary Fiber 23.7 g94.9%

Sugars 13.5 g

Protein 248 g495.7%

Vitamin A 218.4% Vitamin C 464%

Calcium 63.1% Iron 463.4%

*Based on a 2000 Calorie diet


Place the mussels, evenly spaced in one layer in a large shallow pan; cover and cook in a preheated 300-degree oven for 5 minutes, or just until the mussels open.
Watch carefully and from time to time shake the pan.
Strain the liquid from the mussels through cheesecloth and reserve.
Take the mussels from the shells, discarding the shells.
In a deep saucepan, heat the oil, add the parsley and garlic, and cook for 3 minutes.
Stir in the tomatoes, the strained mussel liquid, salt, and pepper.
Simmer, uncovered, for 15 minutes.
Add the mussels and cook for 5 minutes.
Mix one-half of the sauce with the pasta and spoon the remainder over individual servings.