Italian mussels
0
- Prep Time10 min
- Total Time10 min
- Makes2 Servings
Yvonne Duivenvoorden
Sweet, briny mussels are the most inexpensive fresh shellfish. Even better? This low-cal dinner cooks up in 10 minutes flat.
Ingredients
1 kg fresh mussels
1 onion
4 garlic cloves
1 small green bell peppers
1 cup tomato sauce
1 tsp dried basil
1/4 cup water
Instructions
Rinse mussels and pull off beards. Discard any that are open. Slice onion in half, then into thin wedges. Mince garlic. Lightly oil a large pasta pot and place over medium heat. When hot, add onion and garlic. Stir occasionally until onion starts to soften, about 3 min. Chop pepper.
Add tomato sauce and basil to pot. Bring to a boil over medium-high heat. Stir in mussels and cover. Stir in pepper and water after mussels have cooked 3 min. Continue cooking until mussels open, 3 to 4 min more. Discard any mussels that don’t open. Serve mussels and sauce in large deep soup bowls with crusty bread to dip.
Nutrition (per serving)
Calories 231, Protein 19g, Carbohydrates 26g, Fat 5g, Fibre 4g.
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