Mussels in Tomato-Wine Broth

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.

Yield: 2 servings (serving size: about 15 mussels and 1 cup tomato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 27%
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.4g
  • Carbohydrate: 21.4g
  • Fiber: 3.6g
  • Cholesterol: 57mg
  • Iron: 10.8mg
  • Sodium: 823mg
  • Calcium: 145mg

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

Preparation

  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.
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