Mussels With Linguine

• 2 pounds mussels
• 1 cup dry white wine
• 3 or 4 sprigs thyme
• 6 ounces whole onion or 5 ounces chopped ready-cut (1 1/3 cup)
• 1 teaspoon olive oil
• 1 large clove garlic
• 8 ounces fresh linguine
• 1/2 cup nonfat yogurt
• 3/4 cup reduced-fat ricotta
• Several sprigs parsley, to yield 2 tablespoons chopped
• 1 1/2 ounces Parmigiano Reggiano (1/2 cup coarsely grated)
• Freshly ground black pepper to taste

1. Bring water to boil for pasta.
2. Rinse mussels in cold water.
3. Scrub and remove beards.
4. Discard any mussels whose shells are open.
5. Combine mussels with wine and thyme in pot, and cover.
6. Steam mussels until they open, 5 to 7 minutes.
7. Chop whole onion.
8. Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
9. Meanwhile, mince garlic, and add it to onion as it cooks.
10. When mussels are cooked, remove from liquid and set aside.
11. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
12. Shuck mussels, discarding any that are not open.
13. Cook linguine according to package directions.
14. Add mussels to onion mixture, and heat through.
15. Whisk yogurt and ricotta to make a smooth mixture.
16. Wash, dry and chop parsley.
17. Grate cheese.
18. Drain pasta.
19. Remove mussel mixture from heat.
20. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well.
21. Spoon over pasta, and serve.

mussels, white wine, thyme, onion, olive oil, clove garlic, fresh linguine, nonfat yogurt, ricotta, parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8269 (may not work)