2 tsp. olive oil
\n1 1\/2 C. chopped red bell pepper
\n1 C. chopped green onions
\n3 garlic cloves, minced
\n1 C. Chardonnay or other dry white wine
\n2 lb. mussels, scrubbed and debearded
\n1\/2 C. (2 oz.) shredded Monterey Jack cheese
\n3\/4 C. half-and-half
\n1\/4 tsp. salt
\n1\/8 tsp. black pepper
\n3 C. chopped spinach
\n6 C. hot cooked capellini or angel hair (about 12 oz. uncooked pasta)<\/p>\n
Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; saut\u00e9 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside. Discard shells.
\nAdd the cheese, half-and-half, salt, and black pepper to pan; reduce heat, and cook 5 minutes or until cheese melts. Stir in mussels, and cook for 4 minutes or until thoroughly heated. Combine the mussel mixture, spinach, and pasta, tossing well.<\/p>\n
Yield: 5 servings
\nServing size: 1 1\/2 C.<\/p>\n
Calories: 445
\nFat: 12.3g
\nFiber: 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1 1\/2 C. chopped red bell pepper 1 C. chopped green onions 3 garlic cloves, minced 1 C. Chardonnay or other dry white wine 2 lb. mussels, scrubbed and debearded 1\/2 C. (2 oz.) shredded Monterey Jack cheese 3\/4 C. half-and-half 1\/4 tsp. salt 1\/8 tsp. black pepper 3 C. chopped spinach 6 C. hot cooked capellini or angel hair (about 12 oz. uncooked pasta) Heat the oil in a Dutch oven over medium-high heat. Add…<\/p>\n