Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
8 servings (serving size: about 7 mussels)

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.

How to Make It

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.

Ratings & Reviews

judyduck's Review

nevacation
August 18, 2009
W thought this was great! Even my son, who does not like tomatoes thought it was terrific. I strongly recomend Maine mussels for this. The sauce was terrific with crusty bread for dipping.

nevacation's Review

judyduck
August 13, 2009
I was really disappointed with this recipe. Especially with the ingredients in it I had high hopes. (Dill and feta) I doubled the broth, hoping it would be good enough to dip fresh bread in it. Overall, it lacked flavor. It definitely needed salt and I don't know what else. I will just try one of their many other mussel recipes.