Don't let mussels intimidate you. They are an incredibly tasty shellfish, that are low-cal and super easy to cook. This recipe infuses them with tomato, dill and white wine.
3/4 cup finely chopped yellow onion
2 cups coarsely chopped seeded peeled tomato
1 cup dry white wine
1/4 cup chopped fresh dill
1 teaspoon red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper
2 pounds medium mussels, scrubbed and debearded
1/2 teaspoon freshly ground black pepper
Crumbled feta cheese (optional)
Fresh dill sprigs (optional)
How to Make It
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 7 minutes, stirring occasionally. Add tomato and next 5 ingredients (through crushed red pepper); bring to a boil. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Sprinkle with black pepper. Divide mussel mixture evenly among 8 shallow bowls. Sprinkle with feta and garnish with dill sprigs, if desired. Serve immediately.
I was really disappointed with this recipe. Especially with the ingredients in it I had high hopes. (Dill and feta) I doubled the broth, hoping it would be good enough to dip fresh bread in it. Overall, it lacked flavor. It definitely needed salt and I don't know what else. I will just try one of their many other mussel recipes.
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