Mussels in Tomato Sauce

Name: Mussels in Tomato Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters dry red wine; 43 grams French bread; 2 Tbsps chopped fresh parsley; 3 Tbsps minced garlic; 907 grams fresh mussels; 822 grams no-salt-added diced tomatoes, undrained; 2 teaspoons olive oil; 1 teaspoons dried crushed red pepper; 1 teaspoons salt; 237 milliliters water

Mussels in Tomato Sauce might be just the hor d'oeuvre you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 109 calories, 9g of protein, and 3g of fat per serving. This recipe serves 8. Head to the store and pick up wine, pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1

Ingredients you will need

Mussels

Pasta Shells

Coat a large nonstick skillet with cooking spray; add oil.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Place over medium-high heat until hot.

Add garlic; saute 1 minute.

Ingredients you will need

Garlic

Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper.

Ingredients you will need

Parsley

Pepper

Tomato

Water

Salt

Wine

Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels.

Ingredients you will need

Mussels

Garnish with parsley sprigs, if desired.

Ingredients you will need

Parsley

Serve with French bread.

Ingredients you will need

French Bread

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

dry red wine 43grams

French bread 2Tbsps

chopped fresh parsley 3Tbsps

minced garlic 907grams

fresh mussels 822grams

no-salt-added diced tomatoes, undrained 2teaspoons

olive oil 1teaspoons

dried crushed red pepper 1teaspoons

salt 237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.