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Ингредиенты
- 3 Tbsp. Butter
- 1 c. Fresh bread crumbs
- 3 Tbsp. Minced fresh basil
- 1 c. Minced fresh basil
- 4 tsp Minced fresh thyme
- 1 lb Mussels, scrub/debeard
- 1 c. Water
- 3 Tbsp. Extra virgin olive oil
- 1 x Zucchini, halved & sliced
- 1 x Summer squash, halved & sliced
- 1 x Red bell pepper, into matchsticks
- 4 x Garlic cloves, chopped
- 8 ounce Large shrimp, peeled, deveined
- 8 ounce Sea scallops
- 1 lb Tagliatelle
Инструкции
- Heat 1 Tbsp. butter in large nonstick skillet over medium-high heat.
- Add in breadcrumbs; saute/fry till golden brown, about 5 min. Fold in 3 Tbsp. basil and thyme. Remove from heat.
- Combine mussels and 1 c. water in large pot. Cover: boil till mussels open, about 7 min (throw away any mussels which don't open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
- Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Add in vegetables and saute/fry till crisp-tender, about 5 min. Transfer to bowl.
- Heat 2 Tbsp. butter with 2 Tbsp. oil in same skillet. Add in garlic: saute/fry 30 seconds. Add in shrimp, scallops and 1/2 c. basil and saute/fry 3 min. Add in mussel cooking liquid; simmer till shellfish are cooked through, about 3 min. Add in vegetables; stir to heat through.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard, to bite. Drain. Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 c. basil. Top with mussels and breadcrumbs.
- pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 4 servings | |
| Calories 929 | |
| Calories from Fat 231 | 25% |
| Total Fat 26.15g | 33% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 775mg | 32% |
| Potassium 1283mg | 37% |
| Total Carbs 115.87g | 31% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.6g | 5% |
| Protein 54.73g | 88% |
