Italian mussels
Chatelaine
This article has not been rated yet.
* PLUS Cooking time: 9 minutes
Yvonne Duivenvoorden
Sweet, briny mussels are the most inexpensive fresh shellfish. Even better? This low-cal dinner cooks up in 10 minutes flat.
Ingredients
-
1 kg
fresh
mussels
-
1
onion
-
4
garlic cloves
-
1
small green
bell peppers
-
1 cup
tomato sauce
-
1 tsp
dried
basil
-
1/4 cup
water
Instructions
- Rinse mussels and pull off beards. Discard any that are open. Slice onion in half, then into thin wedges. Mince garlic. Lightly oil a large pasta pot and place over medium heat. When hot, add onion and garlic. Stir occasionally until onion starts to soften, about 3 min. Chop pepper.
- Add tomato sauce and basil to pot. Bring to a boil over medium-high heat. Stir in mussels and cover. Stir in pepper and water after mussels have cooked 3 min. Continue cooking until mussels open, 3 to 4 min more. Discard any mussels that don’t open. Serve mussels and sauce in large deep soup bowls with crusty bread to dip.
Nutrition (per serving)
- Calories
- 231,
- Protein
- 19 g,
- Carbohydrates
- 26 g,
- Fat
- 5 g,
- Fibre
- 4 g,