Mussels in Tomato Sauce

Oxmoor House
8 servings.


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2 pounds fresh mussels
Olive-oil flavored vegetable cooking spray
2 teaspoons olive oil
3 tablespoons minced garlic
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
1 cup water
1/2 cup dry red wine
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried crushed red pepper
Fresh parsley sprigs (optional)
8 (1 1/2-ounce) pieces French bread


Prep: 10 Minutes
Cook: 30 Minutes

Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 1 minute. Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper. Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels. Garnish with parsley sprigs, if desired. Serve with French bread.

Created date

August 2009

Nutritional Information

Calories 223
Caloriesfromfat 15 %
Fat 3.8 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.4 g
Carbohydrate 35.3 g
Fiber 1.2 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 588 mg
Calcium 0.0 mg