Mussels in Herbed Tomato Broth

Serves: 2
Time: 00:20

Notes:

Recipe from Cooking Light

Cal 297, Fat 6.4g (sat 1.2g), protein 32.6g, carb 23.1g, Fiber 3.4g, Chol 67mg, Fe 11mg, Na 999mg, Ca 110mg

Ingredients

  • 4 basil leaves
  • 4 fresh oregano sprigs
  • 2 1/2c chopped plum tomatos (about 1 lb)
  • 1/8 tsp black pepper
  • 1 small lemon sliced
  • 2 lbs small mussels, scrubbed and debearded
  • 1 1/2 c fat free less Na chicken broth
  • 1/4c dry white wine

Directions

  1. Place basil and oregano in a large saucepan, top with tomato, pepper and lemon.
  2. Arrange mussels over lemon, pour broth and wine over the mussels.
  3. Cover and bring to a boil, cook 3 min or until shells open.
  4. Remove from heat and discard unopened shells.

This entry was posted on Saturday, October 6th, 2007 at 10:59 pm and is filed under American, Main Dish, Shellfish. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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