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Mussels Cacciatore

Source of Recipe

From member kissrocks76


List of Ingredients

* white wine to taste
* 4 garlic cloves, minced
* 1 med yellow or sweet onion, chopped
* 2 stalks celery, chopped
* 2 cups sliced fresh mushrooms
* 1 med red pepper, chopped
* 2-3 tbsp Italian seasoning
* 2 pkts Splenda
* 16 oz no-salt added tomato sauce
* 6 oz no-salt added tomato paste

* 1-1/2 lbs live mussels, in shell with outside shells cleaned of dirt and debris. Do not use any mussels that are cracked, or whose lids don't close when put under water.

* 1 to 1-1/2 cups cooked rice


Recipe

In a large non-stick skillet or pot, saute garlic and onions for a few minutes on medium heat. Add celery, red peppers, and mushrooms. Pour white wine over vegetables until it just covers them, bring to a simmer.

Simmer until wine is reduced by half, stir in tomato sauce, tomato paste, Splenda, and Italian seasoning. Taste and add additional seasonings if necessary. Bring to another simmer on medium high heat, let stand for two to three minutes to thicken.

Stir in mussels, cover pot with lid. Let simmer about 5 minutes, or until you see the shells open. Remove mussels from sauce discarding any that did not open (they are bad), and place on plate. Once shells have cooled enough to handle, remove inside mussels from shells and weigh out 2 oz per serving.

Measure out 1/2 cup reheated rice in bowl. Spoon sauce mixture over rice to taste. Add 2 oz of mussels.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Protein A, Carbohydrate B, Vegetable A