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Mussels w/ Tomatoes, Basil & Garlic

Source of Recipe

The Best Diabetes Cookbook - by Katherine E. Younker - e-mail
MUSSELS WITH TOMATOES, BASIL AND GARLIC

Exchanges
WW Points
Yield: 4 Servings

- 2 pounds mussels
- 1-1/2 teaspoons vegetable oil
- 1/2 cup finely diced onions
- 2 teaspoons crushed garlic
- 1 can (14 oz.) tomatoes, drained and chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
- 1-1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)

Scrub mussels under cold water; pull off hairy beards. Discard any that do not close when tapped. Set aside.

In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.

Add mussels; cover and cook until mussels fully open, 4 to 5 minutes. Discard any that do not open. Arrange mussels in bowls; pour sauce over top.

One serving (1/4 of recipe) equals: Calories: 117, Fat: 3 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 8 g, Sodium: 421 mg, Cholesterol: 15 mg ++++ Exchanges: 2 Vegetables, 1/2 Lean Meat, 1/2 Fat ++++ WWP: 2