italian

Spaghetti with Mussels and White Wine Garlic Broth

Name: Spaghetti with Mussels and White Wine Garlic Broth
Yield: 1 serving
Cuisine: italian
Ingredients: 63 g spaghetti (dry); 259 g mussels, scrubbed; 12 g olive oil; 7 g garlic, thinly sliced; 89 g dry white wine; 7 g lemon juice; 7 g fresh parsley, chopped; 0.37 g red chili flakes; 0.37 g black pepper

This simmered dish pairs spaghetti with mussels, scrubbed, garlic, thinly sliced and dry white wine. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

64 g Carbohydrates

19 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g spaghetti (dry) 234 kcal
259g mussels, scrubbed 223 kcal
12g olive oil 106 kcal
7g garlic, thinly sliced 10 kcal
89g dry white wine 73 kcal
7g lemon juice 2 kcal
7g fresh parsley, chopped 2 kcal
0g red chili flakes 0 kcal
0g black pepper 1 kcal

Cooking instructions

mussels
Scrub mussels and discard any that stay open after tapping. Bring a large pot of salted water to a boil for pasta.
olive oilgarlicred chili flakes
Heat olive oil in a deep skillet over medium. Add garlic and chili flakes; cook 30 seconds until fragrant.
musselsdry white wine
Add mussels and white wine. Cover and steam 4-6 minutes, shaking the pan, until mussels open. Discard any unopened.
spaghetti (dry)
Cook spaghetti until al dente. Reserve 80 ml pasta water, then drain.
spaghetti (dry)musselslemon juice
Toss spaghetti into the mussel pan with reserved pasta water and lemon juice. Simmer 1 minute to emulsify the broth.
musselsfresh parsleyblack pepper
Off heat, add parsley and black pepper. Serve immediately with all the mussels and broth.