Mussels with tomato salsa
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- Prep Time15 min
- Total Time15 min
- Makes4 appetizers or 2 main-course servings
© Royalty-Free/Masterfile
Ingredients
1 to 2 kg mussels
1 small red onion
4 large tomatoes
1 cup dry white wine
2 large garlic cloves, minced
1/2 tsp hot-red-chili-flakes
1 tsp ground cumin
2 green onions, thinly sliced
1/4 cup chopped fresh coriander, or parsley
1 lime, or 1/2 lemon
Instructions
Scrub mussels under cool running water and remove and beards. Discard mussels which are open and will not close when gently tapped. Peel and coarsely chop onion. Core and chop tomatoes.
Combine wine, onion, garlic and pepper flakes in a wide saucepan set over medium-high heat. Boil, uncovered and stirring often, until wine just covers bottom of pan, about 5 minutes. Stir in tomatoes, cumin and mussels. Cover, reduce heat to medium and cook for 4 minutes. Stir, then continue cooking until mussels are opened, from 3 to 4 more minutes. Discard mussels that do not open. Sprinkle with green onions and coriander. Add a squeeze of lime juice. Serve with bread for dipping into the broth.
Nutrition (per serving)
Calories 173, Protein 14.7g, Carbohydrates 20.1g, Fat 2.9g, Fibre 3.7g, Sodium 204mg.
For a great inexpensive seafood dinner, pair mussels with fresh tomatoes.
