Mussels with Chard and Tomatoes

Name: Mussels with Chard and Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes; 1 bunch Swiss or rainbow chard, ends trimmed and stems cut into 1-inch pieces and leaves into 1-inch ribbons (about 4 cups of ribbons); 4 servings Crusty bread; 118 milliliters fresh chopped parsley; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 lemon; 907 grams mussels, debearded and scrubbed; 2 Tbsps olive oil; 1 orange bell pepper, cut into ½-inch-thick strips; 1 yellow bell pepper, cut into ½-inch-thick strips; 355 milliliters medium yellow onion, thinly sliced (about

You can never have too many hor d'oeuvre recipes, so give Mussels with Chard and Tomatoes a try. This recipe makes 4 servings with 287 calories, 20g of protein, and 11g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, onion, mussels, and a few other things to make it today. To use up the chard you could follow this main course with the Apple Orchard Dessert as a dessert. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chard stems, onion and peppers and season with salt and pepper. Cook, stirring, until softened, 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Peppers

Swiss Chard

Onion

Add the tomatoes and allow to cook for a few minutes until the tomatoes soften enough to break apart with a wooden spoon or potato masher, raising the heat to bring to a simmer. Cook until the sauce begins to thicken and the tomatoes have broken down, about 6 minutes more.

Ingredients you will need

Tomato

Potato

Sauce

Equipment you will use

Potato Masher

Wooden Spoon

Add the mussels and the chard, season with salt and pepper, cover, and allow to cook until most of the mussels open, about 3 minutes. Discard any that didn’t open. Stir in the lemon juice, then ladle into bowls and top with parsley.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mussels

Parsley

Swiss Chard

Equipment you will use

Bowl

Ladle

Serve with crusty bread for dipping.

Ingredients you will need

Crusty Bread

Equipment

Ingredients

Servings:

794grams

whole peeled tomatoes 1bunch

Swiss or rainbow chard, ends trimmed and stems cut into 1-inch pieces and leaves into 1-inch ribbons (about 4 cups of ribbons)4servings

Crusty bread 118milliliters

fresh chopped parsley 4servings

Kosher salt and freshly ground black pepper 1Tbsp

juice from 1 lemon 907grams

mussels, debearded and scrubbed 2Tbsps

olive oil 1

orange bell pepper, cut into ½-inch-thick strips 1

yellow bell pepper, cut into ½-inch-thick strips 355milliliters

medium yellow onion, thinly sliced (about

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.