Rating: 4 stars
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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.

Joanne Weir
Recipe by Cooking Light May 2004

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

379 calories; calories from fat 29%; fat 12.1g; saturated fat 1.9g; mono fat 6.1g; poly fat 2.2g; protein 26g; carbohydrates 24.1g; fiber 2g; cholesterol 53mg; iron 9.7mg; sodium 873mg; calcium 114mg.
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