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1-kg bag fresh mussels
2 tomatoes
1 onion
1 small zucchini
vegetable oil
1 1/2 tsp bottled chopped garlic, or 2 garlic cloves, chopped
156-ml can vegetable cocktail juice, not Clamato, or about 3/4 cup
1 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup shredded fresh basil
Scrub mussels and remove beards. Discard any that are open. Coarsely chop tomatoes and onion. Finely chop unpeeled zucchini. Lightly oil a large wide saucepan. Set over medium-high heat. Add onion and garlic. Stir often, 1 minute. Add tomatoes, zucchini, juice, sugar, salt and pepper. Bring to a boil over high heat. Boil gently, stirring occasionally, until tomatoes start to soften and sauce thickens, 4 minutes. Then, once sauce has thickened, stir in mussels. Cover and cook until they open, about 6 minutes. Discard any unopened mussels. Spoon into bowls. Ladle sauce overtop. Sprinkle with basil. Good with crusty bread for dipping.
Calories 146, Protein 12.5g, Carbohydrates 16.9g, Fat 3.9g, Fibre 2.9g, Sodium 864mg.
Steamed mussels are heavenly on their own, but even better with tomatoes, spicy vegetable cocktail juice and fresh basil.
Vegetable cocktail juice makes a great sauce for cooking pot roasts and marinating steaks or as a base for low-cal soup.