Saturday, April 16, 2016
Tomato and Garlic Steamed Mussels
Homemade tomato sauce takes time to develop flavour, so it's smart to use prepared sauce on weeknights. To check your mussels for freshness, tap the shells to make sure they close, and discard any that don't. Once cooked, the shells should open; discard any that remain closed. Serve with a crusty baguette for soaking up the fragrant broth.
By Leah Kuhne and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: December 2014
Prep time 20 minutes
Total time 25 minutes
Portion size 4 servings
900 g fresh mussels
1 tbsp (15 mL) olive oil
1 shallot, sliced
4 cloves garlic, sliced
3/4 cup (175 mL) dry white wine
1-1/2 cups (375 mL) prepared tomato sauce
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) chopped fresh tarragon
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot and garlic, stirring occasionally, until softened and golden, about 5 minutes.
Stir in wine and tomato sauce; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, about 5 minutes. Discard any mussels that remain closed. Remove from heat; stir in parsley and tarragon.
Nutritional Information per serving: about
cal 221 pro 13g total fat 8g sat. fat 2g
carb 18g dietary fibre 3g sugar 9g chol 28mg
sodium 562mg potassium 489mg
calcium 4 iron 30 vit A 13 vit C 18