Steamed Mussels in Tomato Broth

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

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.

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  • 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

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 Facts

Per Serving:
275 calories; protein 28.1g; carbohydrates 14.6g; dietary fiber 1.2g; sugars 3g; fat 6.4g; saturated fat 1.2g; cholesterol 63.5mg; vitamin a iu 1172.3IU; vitamin c 29.9mg; folate 101.8mcg; calcium 58.3mg; iron 8.1mg; magnesium 59.1mg; potassium 581.6mg; sodium 426.9mg; thiamin 0.4mg.
Exchanges:

1 vegetable, 4 lean meat

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Reviews (3)

Read More Reviews
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
delicious easy to prepare and very very cheap... Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is my "go to" recipe for mussels. So simple so delicious! Great for a quick weeknight meal. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Hi You have to be sure that there is no sand left in the mussels so I steam them first after I clean them in a pot with little water and white wine. Then I STRAIN THEM AND KEEP THE LIQUID. Then it is the same procedure: pan olive oil minced onion garlic sliced fresh tomatos and the liquid which must be strained through a cheese cloth or kitchen towel two or three times to be sure. Then I toss the mussels. GREEK ISLANDS TIP!!! ENJOY!!!!! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
add some beer to the pot & they are wonderful Read More
asorescu217@yahoo.com
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
01/07/2012
Add chorizo! Another great thing to do is I cook a chorizo sausage in a pan on the side. Then slice it up and add it to the mussels for about the last 1.5 minutes or so. Adds a nice bit of spicy awesome-ness to the whole thing. Read More
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EatingWell User
Rating: 5 stars
10/29/2011
I am planning on making this recipe tonight... any suggestions for some easy side dishes? Read More
EatingWell User
Rating: 5 stars
10/30/2011
so yummy!!!!!! Read More
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