- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 485.4
- Total Fat: 23.7 g
- Cholesterol: 94.0 mg
- Sodium: 513.4 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.1 g
- Protein: 28.9 g
Mussel Pot with tomatoes, garlic, white wineSubmitted by: THATJULIET
IntroductionModified from Barefoot Contessa. Rich and savory. Serve with crusty french bread to sop up the juice. Modified from Barefoot Contessa. Rich and savory. Serve with crusty french bread to sop up the juice.
2 lb bag of mussels (yields approximately 8 oz meat)
2 tbs butter
1 tbs olive oil
1 medium yellow onion, finely diced
1/2 cup red ripe tomatoes, chopped
3-5 cloves garlic
1 cup dry white wine
1 tbs fresh thyme, chopped
1/2 cup fresh parsley, chopped
Salt and pepper to taste
Melt butter and olive together in a pan. Add the onion and cook five minutes. Add the garlic, and cook another three minutes, or until onion is translucent and tender. Add the tomatoes, parsley, thyme, white wine, salt and pepper.
Bring to a boil.
Add the mussels. Stir well, then cover the pot. Cook over medium heat for eight to ten minutes, occasionally shaking the pot (with lid on) to keep mussels from burning.
Discard any mussels that have not opened up. Serve hot, with crusty bread to sop up the juice.
Serving Size: Recipe calculated for a romantic dinner for two :-)
Number of Servings: 2
Recipe submitted by SparkPeople user THATJULIET.