Spinach-Steamed Mussels with Thin Spaghetti

Spinach-Steamed Mussels with Thin Spaghetti


  • 1 1/2 tablespoons butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups diced tomato
  • 2/3 teaspoon salt
  • 1 (10-ounce) package fresh spinach, chopped
  • 1/2 cup dry white wine
  • 2 pounds mussels (about 36)
  • 4 cups hot cooked spaghettini (about 1/2 pound uncooked pasta)
  • 1/4 teaspoon ground black pepper


Melt butter in a large stockpot over medium heat. Add onion, garlic, and bay leaf; sauté 3 minutes. Add tomato, salt, and spinach; cover and cook 4 minutes; stirring once. Add wine and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened ones. Discard bay leaf. Remove mussels with a slotted spoon. Arrange 1 cup pasta on each plate; top with about 9 mussels. Ladle 1/2 cup spinach sauce over each serving; sprinkle with pepper.

  • Yield: Makes 4

Nutritional Information

Calories per serving: 367
Caloriesfromfat per serving: 18%
Fat per serving: 7.5g
Saturated fat per serving: 3.2g
Monounsaturated fat per serving: 1.8g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 19.6g
Carbohydrate per serving: 56.5g
Fiber per serving: 6g
Cholesterol per serving: 32mg
Iron per serving: 7.8mg
Sodium per serving: 621mg
Calcium per serving: 120mg

Good to Know

Mussels are an excellent source of vitamin B12. Paired with spinach, which is high in folate, this meal is nutrient-rich.