Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 6 ripe plum tomatoes, cored and coarsely chopped
- 1 cup dry white wine
- 3 pounds mussels, scrubbed and debearded (see Tip)
- 2 teaspoons chopped fresh parsley
Cooking Directions
Step 1
Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
Step 2
Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
Nutrition Info
- Serving: Per serving
- Calories: 267
- Carbohydrates: 2g
- Fat: 6g
- Protein: 28g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 64mg
- Potassium: 587mg
- Sodium: 427mg
- Exchanges: 1 vegetable, 4 very lean meat
- Carbohydrate Servings: 1