Mussels with Tomato-Wine Broth

Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

2 servings (serving size: about 20 mussels and about 1 1/2 cups sauce)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Joanne Weir,

May 2004