Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can.
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup dry white wine
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.
I have not tried this yet but looks yummmy and easy. I have been printing Cooking Light recipes, my main complaint is there is no picture in the printed recipe. I would request that Cooking Light please add the picture to the print. Thank you.
This is ridiculously easy and spectacular to eat. I added some thinly sliced fresh fennel to the garlic, which boosted flavor nicely. I also used inexpensive frozen Wal-Mart mussels which are pre-cooked and vacuum packed in a microwavable package. I microwaved them 4 minutes, mostly to defrost them, then added them for 3 minutes of cooking in the broth. I also added 8 littleneck clams and four big shrimp. Served with crusty bread and simple salad. Word of warning: DO use salt-free stewed tomatoes. I did not, and the broth was too salty. I will definitely buy the salt-free variety next time. 2013 UPDATE: couldn't find salt-free stewed tomatoes, so I simply sauteed one TB each finely minced green pepper, celery, onion in 1 tsp. olive oil, added a dash of fennel seed, 1/2 tsp. sugar, and a can of salt-free diced tomatoes. Perfect homemade stewed tomatoes, and this dish was again fabulous!
My wife really liked this. I do not care for mussels, so I halved the mussels and added clams instead. The clams will take at least twice as long to open, so start them early if you choose this instead. My only complaint was most of the shell fish sat above the broth level in the Dutch oven, I would double the broth mixture.
Follow the recipe to the letter! This was amazing. I had mussels a few months ago at this great restaurant and I wanted to try them at home. I tried this recipe and it was just as good as the restaurant but without all the butter. I followed the recipe exactly down to cutting the tomatoes in the can and it was awesome. I will probably be making this on a weekly basis!
I followed the directions but added a little bit of salt, onion & garlic powder and a dash of chili pepper. The dish was very good, but I felt it was missing something. I would still definitely make this dish again, maybe try more tomatoes next time or add a little more garlic.
This was to die for - I made some slight substitutions. I used a can of crushed tomatoes with green chili's instead, no clam juice, sauteed onions instead of garlic, but added garlic powder. I also used hot sauce instead of pepper flakes. I added a drop of honey, a pinch of sugar and some oregano. I was talking to my bowl of soupy mussels toward the end.
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