Email to Filus1217      

Steamed Mussels in Tomato Broth

Source of Recipe

.
Steamed Mussels in Tomato Broth

The Eating Well Diabetes Cookbook.
Yield: 4 servings

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
- 2 teaspoons chopped fresh parsley

DIRECTIONS:
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.


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.

Per Serving (1/4 of recipe): Calories: 267, Fat: 6 g, Cholesterol: 64 mg, Carbohydrate: 14 g, Protein: 28 g, Fiber: 1 g, Sodium: 427 mg ++++ Exchanges: 1 Vegetable, 6 Lean Meat