Good morning! 😀 Sounds like quite a few of you were planning to try those overnight steel cut oats! I do hope you enjoy them, too!
- Good news: My foot is feeling better! I even pulled out 45 minutes on the elliptical with little pain. Thank you for all the well wishes! Plantar fasciitis sounds like an all too popular issue, but I so much appreciate your advice!
- Bad news: Up 1 lb at weigh-in. Given the “timing” (if you know what I mean…) and a trip to Vegas thrown in there, I’m very okay with this. And better yet, I am feeling very on track for the upcoming week! 😀
I’ve “featured” mussels on my blog before as they hold a sweet spot in my heart. Mr. Prevention and I dined over many a bowls of steamy hot Mediterranean mussels and vibrant red wines during our summer in Italy. Having mussels at home always takes us back to those romantic summer night. No, I won’t break into Grease music now…
If mussels intimidate you, read all about the suckers here. They’re not scary at all. Yeast is WAY scarier.
Linguine with Mussels loosely adapted from Cooking Light
8 oz whole wheat linguine
1/3 cup Italian flat-leaf parsley, chopped
1 Tbsp oregano, chopped
2 Tbsp extra-virgin olive oil
2 cups red onion, vertically sliced
1/2 tsp crushed red pepper, add more to taste
4 garlic cloves, minced
2 lbs raw mussels
1/2 cup white wine (such as Chardonnay or Pinto Grigio)
4 Tbsp Smart Balance Light
1/4 tsp salt
1/2 tsp black pepper
Cook pasta according to package directions, omitting salt and fat; drain well.
Finely chop parsley; add oregano.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sautee 4 minutes. Add wine and mussels; cover and simmer 5 minutes or until shells open. Discard any unopened shells.
Combine mussel mixture, pasta, Smart Balance Light, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well. Yield: 4 servings (about 1 cup of pasta and 12 mussels).
Nutrition Information (per serving): 551 calories; 18.5 g. fat; 133 mg. sodium; 640 mg. sodium; 59 g. carbohydrate; 8 g. fiber; 31.8 g. protein
Result: This was a simple pasta dish, featuring the mussels. The flavor is a mild combination of wine and butter with the freshness of the parsley and oregano coming through. You can turn up the heat by adding more crushed red pepper to your liking. I love how colorful and fun-looking the dish is…and packed with fiber and lean protein. Enjoy!
I sipped on a glass of wine with dinner, portioned out in my favorite wedding gift: Crate and Barrel dizzy glasses. They are the perfect size for a no-more-than-5 ounce serving of wine 😉
My business partners and I have been furiously working on finding someone to do our billing and completing our Medicare paperwork. Wouldn’t you know there’s a TON of it? Ow. Luckily, we have found a wonderful biller who works with over 40 dietitians in 23 states and she is going to help us with our paperwork tomorrow evening! I do believe we found “the” gal for the job! 😀
Question: Do you like wine?
Obviously that’s a yes for me. 😉