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Description
Mussels are a surprisingly affordable choice when it comes to planning weeknight dinners, but they are also special enough to serve to guests. When preparing mussels, you first need to give them a thorough cleaning, including rinsing them under cold water and pulling off the "beard" that juts out between the shells. Also, be sure to toss out any that remain open before cooking and any that remain closed after cooking.
Ingredients
US|METRIC
2 SERVINGS
- 1 kg mussels
- 2 tomatoes (chopped ripe, peeled)
- 2 Tbsp. tomato paste
- 1 stalk celery (without the laminated leaves)
- 3 garlic cloves (laminate)
- 1 bay leaf
- olive oil (to taste)
- rock salt (to taste)
- 1 bunch chopped coriander (fresh)
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Directions
- Wash well the mussels removing the "beard" and scraping the skin with the a knife.
- Make a stew with a bit of olive oil and add the tomato, the tomato paste, the celery stalk (remove the stem bark so the "wires" will be out), the garlic, the bay leaf and season with salt.
- Add the mussels and cook covered on medium heat until they are all opened.
- Sprinkle with coriander and serve it hot.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium1970mg82% |
| Potassium2170mg62% |
| Protein63g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium20% |
| Iron120% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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