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1-kg bag mussels
1 tbsp olive oil
4 garlic cloves, thinly sliced
1/2 cup medium salsa
1/2 cup dry white wine
2 to 3 tbsp finely chopped cilantro
Wash and remove beards from mussels. Heat oil in a very large saucepan set over medium heat. Add garlic and cook, stirring occasionally, until softened, about 2 minutes.
Stir in salsa and wine and bring mixture to a boil. Add mussels. Cover and increase heat to medium-high. Cook mussels, stirring once or twice, until they have opened, from 6 to 8 minutes. Discard any mussels that have not opened. Sprinkle with coriander and serve.
Calories 224, Protein 16.8g, Carbohydrates 10.5g, Fat 9.9g, Fibre 1.4g, Sodium 549mg.
Buy a bag of mussels on your way home and you can have a comforting dinner on the table in minutes. Serve with bread to sop up the broth and open a good bottle of wine.
You may want to add 3 to 4 cups (750 mL to 1 L) sliced bok choy or baby spinach to mussels after they have opened. Then stir just until wilted and hot. Serve immediately.