Serve with crusty baguette slices so you can sop up the tasty broth.

Joanne Weir
Recipe by Cooking Light September 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
8 servings (serving size: 8 mussels and about 1/2 cup tomato mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in tomato, wine, vinegar, oregano, and red pepper; bring to a boil. Reduce heat; simmer 30 minutes or until thick. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in cheese, salt, and pepper. Sprinkle with parsley.

    Advertisement

Nutrition Facts

177 calories; calories from fat 29%; fat 5.8g; saturated fat 2.6g; mono fat 1.3g; poly fat 0.9g; protein 16.5g; carbohydrates 10.1g; fiber 1.2g; cholesterol 44mg; iron 5mg; sodium 562mg; calcium 114mg.
Advertisement