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Steamed Mussels in Tomato Broth

From: EatingWell

With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

Servings: 4 servings
Prep: 20 mins
Total: 30 mins
Rated : Not yet rated
1 teaspoon  extra-virgin olive oil
4 cloves  garlic, finely chopped
6   ripe plum tomatoes, cored and coarsely chopped
1 cup  dry white wine
3 pounds  mussels, scrubbed and debearded (see Tip)
2 teaspoons  chopped fresh parsley
1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
2. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the "beard" from each one.
Discard any mussels with broken shells or any that do not close when tapped.
Nutrition Facts
Calories 267, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 64 mg, Sodium 427 mg, Carbohydrate 2 g, Fiber 1 g, Protein 28 g, Potassium 587 mg. Daily Values: Vitamin C 50%, Iron 45%. Exchanges: Vegetable 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet

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