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Mussels in Tomato-Wine Broth

Yield 2 servings (serving size: about 15 mussels and 1 cup tomato mixture)
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.

Ingredients

  • 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

Nutrition Information

  • calories 295
  • caloriesfromfat 27 %
  • fat 8.9 g
  • satfat 1.4 g
  • monofat 4.3 g
  • polyfat 1.7 g
  • protein 25.4 g
  • carbohydrate 21.4 g
  • fiber 3.6 g
  • cholesterol 57 mg
  • iron 10.8 mg
  • sodium 823 mg
  • calcium 145 mg

How to Make It

  1. 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.