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P.E.I. mussels in tomato broth




Source of Recipe


weightwatchers.ca


List of Ingredients




4 tsp olive oil
1 small onion(s), chopped
4 medium garlic clove(s), minced
3 small tomato(es), plum, coarsely chopped
1 cup wine, dry white
2 tsp parsley, flat-leaf, chopped
1 tsp lemon peel
1 pound blue mussels (weight is without shells), scrubbed and debearded


Recipe



Heat a very large pot.


Swirl in oil, then add onion and garlic. Sauté until golden, then add tomatoes and cook until they start to break down.


Add wine, half of parsley, and half of lemon zest and bring to a boil.


Add mussels, reduce heat, cover and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).


Divide mussels and broth among 4 soup bowls. Serve, sprinkled with remaining parsley and lemon zest.