Mussels in herbed tomato broth are impressive, delicious and super fast which makes this the perfect dish for entertaining. Serve with salad and crusty bread.
4 basil leaves
4 fresh oregano sprigs
2 1/2 cups chopped plum tomato (about 1 pound)
1/8 teaspoon black pepper
1 small lemon, sliced
2 pounds small mussels, scrubbed and debearded
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup dry white wine
How to Make It
Place basil and oregano in a large saucepan; top with tomato, pepper, and lemon. Arrange mussels over lemon; pour broth and wine over mussels. Cover, bring to a boil, and cook 3 minutes or until shells open. Remove from heat; discard any unopened shells.
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