P.E.I. Mussels in Tomato Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tsp olive oil 1 small onion(s), chopped 4 clove(s) (medium) garlic clove(s), minced 3 small tomato(es), plum, coarsely chopped 1 cup(s) wine, dry white 2 tsp parsley, flat-leaf, chopped 1 tsp lemon zest 1 pound(s) blue mussels (weight is without shells), scrubbed and debearded
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.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIFEFIRST.
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.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIFEFIRST.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 3.8 g
- Cholesterol: 47.6 mg
- Sodium: 313.7 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 20.2 g
Member Reviews
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LOFSTI
this is wonderful. I had cooked mussel shelled meats and had 8 ounce, made the sauce/ simmered down, added mussels, fresh herbs. Used more tomato as wanted lots of sauce-so used 14.5 oz can diced tomato/ 1/4 shallot/ garlic/ 1/4 wine, no oil used. Good with steamed veggies, crusty bread. Great! - 5/10/19