Mussels In A Lemon, Garlic, And White Wine Sauce

• 10 ounces whole wheat linguine
• 2 tablespoons olive oil
• 2 tablespoons reduced fat margarine
• 5 garlic cloves, sliced thin
• 1/2 cup dry white wine
• 1 lemon, juiced
• 2 roma tomatoes, diced
• 2 teaspoons parsley
• 1/4 teaspoon red pepper flakes
• kosher salt and pepper, to taste
• 1 lb mussels, steamed and 1/4 cup of the liqueur reserved
• 1/4 teaspoon cornstarch

1. Saute the garlic in the olive oil and margarine over medium heat.
2. Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
3. Bring to a simmer. Let simmer for about 10 minutes.
4. Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
5. Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
6. Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
7. Serve over noodles.

whole wheat linguine, olive oil, margarine, garlic, white wine, lemon, roma tomatoes, parsley, red pepper, kosher salt, mussels, cornstarch

Taken from www.food.com/recipe/mussels-in-a-lemon-garlic-and-white-wine-sauce-404737 (may not work)