Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Joanne Weir
Recipe by Cooking Light August 2009

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: about 7 mussels)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

116 calories; fat 2.7g; saturated fat 0.5g; mono fat 0.6g; poly fat 0.7g; protein 14.1g; carbohydrates 8.3g; fiber 0.8g; cholesterol 32mg; iron 4.9mg; sodium 331mg; calcium 39mg.
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