Steamed Mussels in Tomato Broth

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With fresh mussels increasingly available at supermarket fish counters, you can easily make this bistro favorite at home.

Steamed Mussels in Tomato Broth
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 30 minutes

  • 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

  1. 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.

  2. 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 boil.

  3. 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.

Nutritional Facts

Per serving
275 Calories
15g Carbohydrates
6g Fat
1g Saturated Fat
2g Monounsaturated Fat
28g Protein
64mg Cholesterol
1g Dietary Fiber
582mg Potassium
427mg Sodium
0g Added Sugars
1 vegetable
4 very lean meat Exchanges
1 Carbohydrate Servings
Selenium (146% daily value)
Vitamin C (50% dv)
Iron (45% dv)
Potassium (17% dv).

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