Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can.

Melanie Barnard
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
2 servings (serving size: about 15 mussels and 1 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.

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Nutrition Facts

295 calories; calories from fat 27%; fat 8.9g; saturated fat 1.4g; mono fat 4.3g; poly fat 1.7g; protein 25.4g; carbohydrates 21.4g; fiber 3.6g; cholesterol 57mg; iron 10.8mg; sodium 823mg; calcium 145mg.
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