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Steamed Mussels in Tomato Broth
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 136 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Fat: 2 g
- Protein: 11 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
Notes:
Tip
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.
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Simple and delicious
Diego M - August 3, 2008 03:40:32 AM PSTThis is a simple and delicious recipe, and so close to what I used to eat back in my home country, Spain.
The cooking instructions are accurate though perhaps it lists too much wine. I mixed fresh and canned tomatoes and the result was excellent.Was this review helpful to you? Yes - No Report Abuse
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