MUSSELS WITH LINGUINE

Mussels With Linguine image

Provided by Marian Burros

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 pounds mussels
1 cup dry white wine
3 or 4 sprigs thyme
6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
1 teaspoon olive oil
1 large clove garlic
8 ounces fresh linguine
1/2 cup nonfat yogurt
3/4 cup reduced-fat ricotta
Several sprigs parsley, to yield 2 tablespoons chopped
1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
Freshly ground black pepper to taste

Steps:

Bring water to boil for pasta.
Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
Chop whole onion.
Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
Meanwhile, mince garlic, and add it to onion as it cooks.
When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
Shuck mussels, discarding any that are not open.
Cook linguine according to package directions.
Add mussels to onion mixture, and heat through.
Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
Drain pasta.
Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 14 grams, Carbohydrate 104 grams, Fat 33 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1757 milligrams, Sugar 11 grams