> Close up - not bad for first attempt

Pasta with mussels in wine
1. 1 pounds Mussels (in their shells)
2. White wine (enough to fill a large shallow saucepan about 1/2 an inch)
3. 2 large Cloves garlic, finely chopped
4. 2 tablespoon Freshly ground pepper
5. 3 tablespoon Chopped fresh basil
6. 1 large Tomato, coarsely chopped
7. 2 pounds Pasta (good with a ribbon noodle like linguine or fettucini)

Thoroughly wash the mussels, pulling off all beards, and scraping shells as necessary.
Place in saucepan with wine. Cover tightly and steam until the shells open (don't overcook or they will become rubbery).

Remove mussels with a slotted spoon, leaving the wine broth in the pan.
While the mussels cool a bit, put wine broth over medium heat and add garlic, olive oil, pepper, tomato, and basil.

(Use less oil to make this low-fat dish even lower in fat).

Simmer until mixture reduces to about 2/3 or half its original volume. While it is simmering, remove the mussels from their shells.

When sauce has reduced, add mussels to sauce, and simmer another minute.

Pour sauce over hot linguini or fettucini and serve! This was a great low-fat dinner, and served with a boston lettuce salad with an olive oil/balsamic vinegar/fresh basil/ground pepper dressing was just fabulous!

> after

> Before
INGREDIENTS
1. 6 eggs, beaten
2. 150 g Italian-style dry bread crumbs
3. 5 g grated Parmesan cheese
4. 0.9 g dried parsley
5. 1 clove garlic, minced
6. 0.5 g pepper
7. 2 g salt

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine eggs, bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper. Mixture should be moist and sticky, but should hold together when formed into balls.
3. Bake in preheated oven for 30 minutes.

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