Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.

Recipe Tips and Notes:

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Soak it in a little water, wine or broth for about 30 minutes before adding to a dish to help release its delicious flavor. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any whose shells remain open after you tap them lightly. Pull off any fibrous "beard" that might be pinched between the shells; the "beards" of most cultivated mussels are already removed.

A microplane grater is a great kitchen gadget that seems to be tailor-made for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter's rasp). Its razor-sharp edges shave off the zest effortlessly and make it easier to leave the bitter white pith on the fruit. It's the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can be used for zesting citrus, too, but they have a tendency to rip and shred the zest, giving a somewhat more clumpy, wet result.

Recipe Nutrition:

Per serving: 471 calories; 17 g fat (3 g sat, 11 g mono); 24 mg cholesterol; 56 g carbohydrate; 0 g added sugars; 20 g protein; 9 g fiber; 452 mg sodium; 610 mg potassium.

Nutrition Bonus: Iron (39 percent daily value), Vitamin C (38 percent dv), Magnesium (31 percent dv), Vitamin A (24 percent dv), Folate (21 percent dv), Zinc (20 percent dv), Potassium (17 percent dv).

3 1/2 Carbohydrate Serving(s)

Exchanges: 3 starch, 1 vegetable, 1 1/2 lean meat, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)