Mussels with Tomato and Dill

Mussels with Tomato and Dill Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.


8 servings (serving size: about 7 mussels)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Fat 2.7 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 0.7 g
Protein 14.1 g
Carbohydrate 8.3 g
Fiber 0.8 g
Cholesterol 32 mg
Iron 4.9 mg
Sodium 331 mg
Calcium 39 mg


Cooking spray
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)


1. 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.

Joanne Weir,

Cooking Light

August 2009
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