Steamed Mussels in Tomato Broth

From EatingWell: August/September 2005, March/April 1995, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

READER'S COMMENT:

"Basic, but delicious recipe. It hinges upon the freshness of the clams; I recommend the Blue Pacific mussels sold online by Vital Choice, which would shine in this recipe. Serve with crusty bread and enjoy. "

4 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

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.

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.

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.

Nutrition Bonus: Selenium (146% daily value), Vitamin C (50% dv), Iron (45% dv), Potassium (17% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 4 very lean meat