Mussel Pot with tomatoes, garlic, white wine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 lb bag of mussels (yields approximately 8 oz meat)2 tbs butter1 tbs olive oil1 medium yellow onion, finely diced1/2 cup red ripe tomatoes, chopped3-5 cloves garlic1 cup dry white wine1 tbs fresh thyme, chopped 1/2 cup fresh parsley, choppedSalt and pepper to taste
Clean mussels with a small brush and discard any that are already open.
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.
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.
Nutritional Info 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
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