These mussels bathed in a garlicky tomato broth are heavenly, and they are also one of the most budget-friendly seafood options available today. This dish makes a delicious first course or light supper. Serve it with crusty French bread for dipping into the broth.
1. To clean the mussels: Drop them into lightly salted water to cover and let stand for 15 minutes to rid them of sand. Scrub the mussels thoroughly with a stiff brush and remove the fuzzy beards. Discard any mussels with broken or open shells.
2. In a 6-quart pot, melt the oil over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until softened.
3. Add the tomatoes, broth, and parsley and bring to a boil over high heat.
Reduce the heat to low. Add the mussels. Cover and cook for 3 to 5 minutes, or just until the shells open. Gently stir once or twice to ensure even cooking.
4. With a slotted spoon, transfer the mussels to individual bowls, discarding any mussels that haven't opened. Ladle some of the broth into each bowl. and serve right away.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|