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Great! Let's get started with some easy Italian pasta recipes using mussels that will surely impress your guests. Recipe 1: Linguine with Mussels in White Wine Sauce Ingredients: 400g linguine pasta 2 lbs mussels 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, minced 1/2 cup white wine 1/2 cup chicken broth 1/4 cup heavy cream 2 tbsp unsalted butter Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Clean the mussels and discard any that are not tightly closed. Cook the linguine according to package instructions until al dente. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant. Pour in the white wine and chicken broth and bring to a simmer. Add the mussels to the pot and cover with a lid. Cook until the mussels open, which should take about 5 minutes. Remove the mussels from the pot and set aside. Add the heavy cream and butter to the pot and stir until the sauce thickens. Season with salt and pepper to taste. Add the cooked linguine to the pot and toss with the sauce. Place the mussels on top of the pasta and sprinkle with fresh parsley. Serve hot. Calorie count: 550 calories per serving Protein content: 25g per serving Fat content: 14g per serving Preparation time: 30 minutes Beverage pairing recommendation: Pinot Grigio Recipe 2: Spaghetti with Mussels and Tomatoes Ingredients: 400g spaghetti pasta 2 lbs mussels 2 tbsp olive oil 4 garlic cloves, minced 1 can (14 oz) diced tomatoes 1/2 cup dry white wine Salt and pepper to taste Fresh basil, chopped (for garnish) Instructions: Clean the mussels and discard any that are not tightly closed. Cook the spaghetti according to package instructions until al dente. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the mussels to the pot and cover with a lid. Cook until the mussels open, which should take about 5 minutes. Remove the mussels from the pot and set aside. Add the diced tomatoes to the pot and cook until the sauce thickens, which should take about 10 minutes. Season with salt and pepper to taste. Add the cooked spaghetti to the pot and toss with the sauce. Place the mussels on top of the pasta and sprinkle with fresh basil. Serve hot. Calorie count: 570 calories per serving Protein content: 27g per serving Fat content: 14g per serving Preparation time: 30 minutes Beverage pairing recommendation: Chianti Classico Recipe 3: Penne with Mussels and Pesto Ingredients: 400g penne pasta 2 lbs mussels 2 tbsp olive oil 4 garlic cloves, minced 1/2 cup dry white wine 1/2 cup basil pesto Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Clean the mussels and discard any that are not tightly closed. Cook the penne according to package instructions until al dente. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the mussels to the pot and cover with a lid. Cook until the mussels open, which should take about 5 minutes. Remove the mussels from the pot and set aside. Add the basil pesto to the pot and stir until combined. Season with salt and pepper to taste. Add the cooked penne to the pot and toss with the pesto sauce. Place the mussels on top of the pasta and sprinkle with fresh parsley. Serve hot. Calorie count: 680 calories per serving Protein content: 31g per serving Fat content: 22g per serving Preparation time: 30 minutes Beverage pairing recommendation: Sauvignon Blanc Recipe 4: Linguine with Mussels in Tomato and Herb Sauce Ingredients: 400g linguine pasta 2 lbs mussels 2 tbsp olive oil 4 garlic cloves, minced 1 can (14 oz) crushed tomatoes 1/2 cup dry white wine 1 tsp dried oregano 1 tsp dried basil Salt and pepper to taste Fresh basil, chopped (for garnish) Instructions: Clean the mussels and discard any that are not tightly closed. Cook the linguine according to package instructions until al dente. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the mussels to the pot and cover with a lid. Cook until the mussels open, which should take about 5 minutes. Remove the mussels from the pot and set aside. Add the crushed tomatoes, dried oregano, and dried basil to the pot and cook until the sauce thickens, which should take about 10 minutes. Season with salt and pepper to taste. Add the cooked linguine to the pot and toss with the sauce. Place the mussels on top of the pasta and sprinkle with fresh basil. Serve hot. Calorie count: 520 calories per serving Protein content: 23g per serving Fat content: 13g per serving Preparation time: 30 minutes Beverage pairing recommendation: Sangiovese