With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
extra-virgin olive oil
garlic, finely chopped
ripe plum tomatoes, cored and coarsely chopped
mussels, scrubbed and debearded (see Tip)
chopped fresh parsley
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.
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.
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