Pre-Race Power Meals for Runners
Mussels with Saffron-Wine Broth and Penne
"This recipe, from my book Cooking from the Hip, is packed with flavor and lasting energy," says Cat Cora, star of Food Network's Iron Chef America and a longtime runner.
Makes: 4 servingsIngredients
- 1 large leek trimmed of all green portions, cleaned and thinly sliced
- 1/2 cup dry white wine
- 1 1/2 pounds mussels, cleaned
- 1 garlic clove, minced
- 1 1/2 cups fish broth or bottled clam broth
- 1 teaspoon kosher salt
- 6 ounces penne (about 2 cups)
- Pinch saffron threads
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- Preheat a large skillet over medium-high heat. Add leek and wine and bring mixture to simmer. Add mussels and cover.
- Lift lid after 2 minutes. Use tongs to remove any opened mussels and set aside in a bowl. Cover and cook another minute, then remove opened mussels and discard the rest.
- Continue cooking leek until it's very soft and wine has evaporated. Add garlic and cook, stirring, 1 minute. Add fish broth; cook about 5 minutes, until liquid is reduced by about half. Bring a large pot of water to a boil. Add salt and pasta; cook until tender.
- Remove mussels from shells and chop coarsely. Add back to pan, and add saffron.
- Drain pasta; add to mussels, raise heat to medium high, and cook 2 to 3 minutes.
- Garnish with parsley and lemon zest.
Nutrition facts per serving: 358 calories, 28g protein, 43g carbohydrate, 5g fat (1g saturated), 2g fiber
Originally published in FITNESS magazine, March 2010.
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