Mussels with Tomato-Wine Broth
Recipe submitted By:Rose
Figure about a pound of mussels per person.
INGREDIENTS
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1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon crushed red pepper
1 cup Pinot Noir or other spicy dry red wine
3 cups chopped seeded peeled tomato
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds small mussels, scrubbed and debearded
2 cups trimmed arugula
DIRECTIONS
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Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper,
and cook 1 minute, stirring constantly. Add wine; simmer 3 minutes.
Add tomato, salt, and black pepper; cook 1 minute.
Add mussels; cover and cook 4 minutes or until shells open. Remove from heat;
discard any unopened shells. Stir in arugula; serve immediately.
Yield: 2 servings (serving size: about 20 mussels and about 1 1/2 cups sauce)
NUTRITION PER SERVING
CALORIES 379 (29% from fat); FAT 12.1g (sat 1.9g, mono 6.1g, poly 2.2g); PROTEIN 26g;
CARB 24.1g; FIBER 2g; CHOL 53mg; IRON 9.7mg; SODIUM 873mg; CALC 114mg;
Cooking Light Magazine, MAY 2004
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