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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 26g
  • Carbohydrate: 24.1g
  • Fiber: 2g
  • Cholesterol: 53mg
  • Iron: 9.7mg
  • Sodium: 873mg
  • Calcium: 114mg

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

  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.
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