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Mussels in Spicy Tomato Sauce

Posted: Wednesday, August 06, 2008

2 teaspoons olive oil

Mussels in Spicy Tomato Sauce, from start to finish, takes just 30 minutes to prepare. Look for smaller mussels for this recipe, as they are more tender than larger ones. Avoid purchasing or using mussels with cracked shells.

1/2 onion, chopped

4 garlic cloves, minced

1/4 cup dry white wine or reduced-sodium chicken broth

2 plum tomatoes, chopped

1/4 teaspoon crushed red pepper

4 pounds mussels, scrubbed and debearded*

2 tablespoons chopped parsley

4 (1-ounce) slices French or Italian bread, toasted

Heat the oil in a nonstick Dutch oven set over medium heat. Add the onion and garlic; cook stirring occasionally, until golden, about 7 minutes. Add the wine, tomatoes and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes. Add the mussels and simmer, covered, until they open, about 5 minutes. Discard any mussels that do not open. Stir in parsley. Divide the mussels evenly among 4 bowls; ladle the broth over the mussels. Serve with toasted bread.

Per serving (about 30 mussels, 1/4 cup broth and 1 slice of bread): 203 calories, 5 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 45 milligrams of cholesterol, 543 milligrams of sodium, 19 grams of carbohydrates, 1 gram of fiber, 20 grams of protein, 97 milligrams of calcium. Points value: 4. (To fit this recipe into the Core Plan, use the chicken broth instead of the wine and omit the toasted bread.)

Serves 4.

*Kitchen Ade note: If you purchase wild rather than farm-raised mussels and the mussels are sandy, soak them in cool water, for about 20-30 minutes, or until they have released their grit. Rinse mussels several times, under cool water, scrub with a stiff brush, then debar.



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