Mussels with Israeli Couscous and Tomatoes

Name: Mussels with Israeli Couscous and Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes, broken up into 1/2- to 1/4-inch pieces; 118 milliliters chopped fresh parsley leaves; 4 teaspoons medium cloves garlic, minced (about; 473 milliliters Israeli couscous; 4 servings Kosher salt and freshly ground black pepper; 907 grams mussels, scrubbed and debearded (discard any that do not close when tapped); 2 Tbsps olive oil; 5 sprigs fresh oregano, leaves picked off and chopped; 118 milliliters white wine; 355 milliliters large yellow onion, diced (about

Mussels with Israeli Couscous and Tomatoes might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free and pescatarian recipe has 609 calories, 29g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up kosher salt and pepper, parsley leaves, oregano, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat the olive oil in a large saucepan over medium heat until shimmering.

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Olive Oil

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Sauce Pan

Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes.

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Onion

Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds.

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Oregano

Garlic

Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

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Salt And Pepper

White Wine

Tomato

Meanwhile, heat 2 1/2 cups water and 1 teaspoon salt in a medium saucepan over high heat until boiling.

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Water

Salt

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Sauce Pan

Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

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Couscous

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open).

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Couscous

Tomato

Mussels

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Frying Pan

Add half the parsley and stir to combine. Divide the mussels and cous cous amongst four serving bowls top with remaining parsley and serve.

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Couscous

Mussels

Parsley

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Bowl

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

794grams

whole peeled tomatoes, broken up into 1/2- to 1/4-inch pieces 118milliliters

chopped fresh parsley leaves 4teaspoons

medium cloves garlic, minced (about 473milliliters

Israeli couscous 4servings

Kosher salt and freshly ground black pepper 907grams

mussels, scrubbed and debearded (discard any that do not close when tapped)2Tbsps

olive oil 5sprigs

fresh oregano, leaves picked off and chopped 118milliliters

white wine 355milliliters

large yellow onion, diced (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. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.