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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A modified classic from The Best of Sunset Low-Fat Cook Book. Only 194 calories per serving! Ingredients:
3 1/2 lbs mussels, shells, scrubbed |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 large onion, chopped |
1 cup chopped celery |
1 (28 ounce) can tomatoes |
1 cup dry white wine or 1 cup low sodium chicken broth |
1/2 cup minced parsley |
1/2 teaspoon pepper |
Directions:
1. With a swift tug pull the beards off the mussels and set aside.
2. Heat the olive oil in a large 6-8 quart pan over a medium-high heat and add garlic, onion, and celery. Cook, stirring often, for 7 minutes or until vegetable have become soft. Cut up the tomatoes and add along with the liquid to the vegetables in the pan. Bring to a boil, reduce heat, cover, simmer 15 minutes. Add wine, parsley and pepper. Cover and bring to a boil.
3. Add mussels, cover, and cook 7-9 minutes or until shells pop open.Discard unopened mussels. With a slotte spoon transfer mussles to wide shallow bowls and ladle sauce over each serving.
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