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* PLUS Cooking time: 9 minutes
Sweet, briny mussels are the most inexpensive fresh shellfish. Even better? This low-cal dinner cooks up in 10 minutes flat.
- 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)
- 19 g,
- 26 g,
- 5 g,
- 4 g,