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Mussels with Tomato and Dill

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: about 7 mussels)
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.


  • 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)

Nutrition 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

How to Make It

  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.