Steamed Mussels in Tomato Broth
http://www.eatingwell.com/recipes/steamed_mussels_in_tomato_broth.html
From EatingWell: August/September 2005, March/April 1995, The EatingWell Diabetes Cookbook (2005)With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
4 servings | Active Time: 20 minutes | Total Time: 30 minutes
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
Preparation
- 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.
Nutrition
Per serving : 267 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 64 mg Cholesterol; 2 g Carbohydrates; 28 g Protein; 1 g Fiber; 427 mg Sodium; 587 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 4 very lean meat
Tips & 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.