Mussels with Tomato and Dill

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.

Yield: 8 servings (serving size: about 7 mussels)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.1g
  • Carbohydrate: 8.3g
  • Fiber: 0.8g
  • Cholesterol: 32mg
  • Iron: 4.9mg
  • Sodium: 331mg
  • Calcium: 39mg


  • 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. 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.
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