White wine mussels over fettuccine

I love, love, love mussels they are so easy to cook and really good for you! They are a great source of selenium, omega-3 fatty acids and B12 which keeps your metabolism healthy. If you want to make this even more healthier use whole wheat pasta.






                                                         


Serves 4
Cook time 15 min                          

Fresh (or frozen) mussels
1/4 cup butter
Juice from 1 lemon
3/4 cup of white wine
1/2 onion finely chopped
2 cloves garlic minced
1 tbsp capers (optional)
1 pound of fettuccine noodles
3-4 sprigs of fresh thyme
Salt and pepper to taste

Boil 4 quarts of water with plenty of sea salt. Add the pasta when the water comes to a boil. In a separate pot melt butter and saute garlic and onion over medium heat. When the garlic and onion are translucent (about 2-3 min) add the mussels, lemon juice and white wine. Cover and steam for about 3-4 min or until your mussels have opened (if you have any mussels that stayed closed make sure and discard them, they could possibly cause food poisoning). Add the capers and thyme.
Once your pasta is cooked and drained add the mussels and sauce over the top.
And there you go delicious pasta in a matter of minutes!