Mussels in Red Sauce

recipe
"At our Christmas Eve celebration, this saucy dish is an in-kitchen affair. While the rest of the meal is being prepared, family members gather around the kitchen island and whet their appetites with the first fish of the evening." -LZ

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 24 %
Fat 3 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 10 g
Carbohydrate 13.1 g
Fiber 2.7 g
Cholesterol 18 mg
Iron 4.4 mg
Sodium 359 mg
Calcium 70 mg

Ingredients

1 1/2 teaspoons olive oil
1/4 cup finely chopped onion
1 garlic clove, chopped
1 (28-ounce) can crushed tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh oregano
1/4 to 1/2 teaspoon crushed red pepper
2 pounds mussels, scrubbed and debearded

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Stir in tomatoes; partially cover, reduce heat, and simmer 30 minutes. Add parsley and remaining ingredients; cook 5 minutes or until shells open, stirring occasionally. Remove from heat; discard any unopened shells.

Note:

Liz Zack,

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note