Steamed Mussels in Tomato Broth
With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.
Ingredients
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1 teaspoon extra-virgin olive oil
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4 cloves garlic, finely chopped
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6 ripe plum tomatoes, cored and coarsely chopped
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1 cup dry white wine
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3 pounds mussels, scrubbed and debearded (see Tip)
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2 teaspoons chopped fresh parsley
Directions
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.
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.
Tips:
To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the "beard" from each one.
Discard any mussels with broken shells or any that do not close when tapped.
Nutrition information
Calories 267, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 64 mg, Sodium 427 mg, Carbohydrate 2 g, Fiber 1 g, Protein 28 g, Potassium 587 mg. Daily Values: Vitamin C 50%, Iron 45%. Exchanges: Vegetable 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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Steamed Mussels with Marinara & Spicy Soppressata
This dish gets better the deeper you get into the bowl. You'll definitely want to serve this with some good crusty bread to dunk into the broth and scoop up the bits of sausage left behind. You can find soppressata in the supermarket's cheese case or hanging near the deli case.
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