Servings | 4 |
---|---|
Preparation Time | 20 Minutes |
Cook Time | 10 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Mussels |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Appetizer |
Cuisine | American |
Cook Method | Steaming |
Diet |
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
2 teaspoons fresh parsley, chopped
Warm the extra-virgin olive oil in a large pot with a tight-fitting lid over low heat. Add the garlic, and cook, stirring, until golden, about 3 minutes.
Add the tomatoes, increase the heat to high, and stir for 1 minute more. Pour in the wine and bring the contents of the pot to a boil.
Add the mussels, cover, and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, about 3-4 minutes. Discard any mussels that do not open.
Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.
Calories: 267 cal
Total fat: 6g
Saturated fat: 1g
Monounsaturated fat: 1g
Cholesterol: 64mg
Sodium: 427mg
Potassium: 587mg
Carbohydrate: 2g
Fiber: 1g
Protein: 20g