Steamed mussels in tomato garlic broth
Ingredients :
- 4 cloves garlic, crushed
- 141⁄2-ounce can diced tomatoes
- 4 pounds small black mussels
- 1⁄2 cup coarsely chopped fresh flat-leaf parsley
Prep + cook time :30 minutes
Serves : 4
Nutritional count per serving :
2.1g total fat (0.5g saturated fat); 109 cal; 8.2g carbohydrate; 13g protein; 2.1g fiber
Steamed mussels in tomato garlic broth
Instructions :
- Cook garlic in oiled large saucepan, stirring, until soft. Add undrained tomatoes and 1⁄2 cup water; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.
- Meanwhile, scrub mussels; remove beards. Add mussels to pan; simmer, covered, about 5 minutes, shaking pan occasionally, until mussels open (discard any that do not). Remove mussels from pan, divide among serving bowls; cover with foil to keep warm.
- Bring tomato mixture to a boil; boil, uncovered, about 5 minutes or until thickened slightly. Pour tomato mixture over mussels; garnish with parsley.
Tip:
Mussels should be alive until they reach the pot because they quickly become toxic if they die before cooking. Freshlive mussels will be closed or should close quickly when tapped. If they remain open, you should discard them.
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