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Mussels in Tomato Sauce

Prep time 10 mins
Cook time 30 mins
Yield 8 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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

  2. 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.

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