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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley. | 2. Heat half the butter with the oil, then add the garlic and mussels. | 3. Pour in the wine, season, cover and cook over a high heat until the mussels open. | 4. Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened. | 5. Heat the remaining butter in a pan, and add the mussel juices and the cream. | 6. Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley. | 7. Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	11	ounces		392.92400000000004	52.3899	17.7751	12.4738
mussel	2 1/2			975.2422	41.8447	134.9463	25.4017
garlic clove	2			-	-	-	-
flat leaf parsley	4	tablespoons		-	-	-	-
butter	7	ounces	unsalted	1131.165	51.9741	35.3439	95.256
extra virgin olive oil	1	tablespoon		-	-	-	-
white wine	1/2	cup		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.