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Mussels with Tomato-Wine Broth

Randy Mayor; Lydia DeGaris-Pursell
Yield 2 servings (serving size: about 20 mussels and about 1 1/2 cups sauce)
Mussels in a tomato-wine broth with arugula is a dish you won't soon forget. Serve with rice or a side salad and plan for about a pound of mussels per person.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons bottled minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 cup Pinot Noir or other spicy dry red wine
  • 3 cups chopped seeded peeled tomato
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds small mussels, scrubbed and debearded
  • 2 cups trimmed arugula

Nutrition Information

  • calories 379
  • caloriesfromfat 29 %
  • fat 12.1 g
  • satfat 1.9 g
  • monofat 6.1 g
  • polyfat 2.2 g
  • protein 26 g
  • carbohydrate 24.1 g
  • fiber 2 g
  • cholesterol 53 mg
  • iron 9.7 mg
  • sodium 873 mg
  • calcium 114 mg

How to Make It

  1. Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper, and cook 1 minute, stirring constantly. Add wine; simmer 3 minutes. Add tomato, salt, and black pepper; cook 1 minute.

  2. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in arugula; serve immediately.