Anchor Bay Mussels with Tomatoes & Feta

Anchor Bay Mussels with Tomatoes & Feta

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From: EatingWell Magazine, March 2019

This simple and delicious mussels recipe is restaurant-worthy. Just make sure you clean your mussels well before cooking: Give them a rinse under cold running water and use a brush to remove any barnacles or grit from the shell. Discard mussels with broken shells or those whose shells remain open after you tap them lightly. Pull off any fibrous "beard" that may be pinched between the shells.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 tablespoons extra-virgin olive oil
  • ⅔ cup diced green bell pepper
  • ⅓ cup diced yellow onion
  • 2 cloves garlic, sliced
  • 1 (15 ounce) can no-salt-added fire-roasted diced tomatoes, drained
  • ½ cup dry white wine
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon chopped fresh oregano
  • ⅛ teaspoon ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • ¼ cup crumbled feta cheese
  • 1 tablespoon chopped flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large pot over medium heat. Add bell pepper, onion and garlic; reduce heat to medium-low and cook, stirring occasionally, until soft, about 10 minutes. Increase heat to high. Add tomatoes, wine, vinegar, oregano and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until thick, about 10 minutes.
  2. Add mussels; cover and steam over high heat, occasionally giving the pan a shake, until all the mussels have opened, 4 to 5 minutes. (Discard any that do not open.) Transfer the mussels and sauce to a serving bowl. Serve topped with feta and parsley.

Nutrition information

  • Serving size: 3 ounces mussels and 1 cup sauce
  • Per serving: 396 calories; 21 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 20 g protein; 68 mcg folate; 52 mg cholesterol; 7 g sugars; 0 g added sugars; 1,253 IU vitamin A; 57 mg vitamin C; 191 mg calcium; 6 mg iron; 443 mg sodium; 376 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Iron (33% dv), Vitamin A (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 2½ vegetable, 2 lean protein

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