Steamed Mussels in Tomato Broth
1 teaspoon extra-virgin olive oil
4 cloves garlic, finely chopped
6 ripe plum tomatoes, cored and coarsely chopped
1 cup dry white wine
3 pounds mussels, scrubbed and debearded (see Tip)
2 teaspoons chopped fresh parsley
Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic
and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase
the heat to high and stir for 1 minute more. Pour in wine and bring to a
Add mussels, cover and steam, occasionally giving the pan a vigorous shake,
until all the mussels have opened, 3 to 4 minutes. Discard any that do not
open. Transfer the mussels to a serving bowl. Spoon the broth over the
mussels and sprinkle with parsley.
Tip: To clean mussels, scrub them with a stiff brush under cold running
water. Scrape off any barnacles using the shell of another mussel. Just
before cooking, pull off the "beard" from each one. Discard any mussels
with broken shells or any that do not close when tapped.
From: EatingWell: August/September 2005, March/April 1995,
The EatingWell Diabetes Cookbook (2005)
EatingWell: August/September 2005, et.al.