(from The American Cancer Society Cookbook)
For a great dinner that is as delicious as it is easy to prepare, try this mussel recipe. There tasty shellfish are affordable for those on a budget, and I recommend buying cultured mussels as they are much easier to clean and are meatier than those from the wild. Be sure that all the mussel shells are closed when you buy them, and cook them very soon after purchase as fresh mussels are far superior in taste than those which might not be quite so fresh.
As an added bonus, mussels are a great source of lean protein!
- serves 2
- 304 calories
- 21g carbs
- 7.3g fat
- 29.3g protein
- 2 pounds fresh mussels (about 36)
- 1 tsp olive oil
- 1 small onion, finely chopped
- 1 large clove garlic, finely chopped
- pinch each; dried thyme and oregano
- 1 (14 ounce) canned tomatoes, diced
- 1/4 cup dry white wine
- 1/4 cup chopped fresh parsley
- Scrub mussels under cold water and pull off hairy beards.
- In a large, heavy saucepan, heat oil over medium heat; add onion and garlic and then cook for 2 to 3 minutes or until tender.
- Stir in thyme and oregano; add tomatoes. Bring to a boil and simmer for about 2 minutes to reduce liquid. Add wine and return to a boil.
- Add mussels; cover and cook for 5 minutes or until shells open and mussels are cooked. Sprinkle with parsley.
- Ladle mussels into large soup bowls, spooning tomato mixture over them. Eat with a fork and a spoon – the fork to remove the mussels from their shells and the spoon for the hearty broth.