Mussels in Red Sauce

"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

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 24%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 10g
  • Carbohydrate: 13.1g
  • Fiber: 2.7g
  • Cholesterol: 18mg
  • Iron: 4.4mg
  • Sodium: 359mg
  • Calcium: 70mg

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

  1. 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.
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