2 Tbsp lite butter 1/2 medium onion 1/2 cup celery 3 cloves garlic, minced 1 cup white wine (recommended: Pinot Grigio) 1 cup chicken broth 1/2 teaspoon crushed red pepper flakes 2# frozen mussels 1/4 cup fresh parsley lemon juice for over mussels (optional)
Saute onions, celery and garlic in butter. Add red pepper flakes and pour white wine in pan and simmer 2 minutes then add the broth and heat to a simmer. Add the mussels and cook until they open, 5-8 minutes, (discard any that don't open). Remove mussels from pan and set aside to add over pasta. Reduce the liquid to 1/2 and pour over the pasta of your choice, sprinkle parmesan cheese and parsley over top or use liquid as a dip for a crusty bread (pasta and bread calories not included).