alive logo

Mussels in Smoky Tomato Broth


    No offence to the sweet, plump mussels, but the briny and smoky sauce is the real star of the show here. Make sure to serve with good quality crusty bread to sop up extra sauce.


    1 Tbsp (15 mL) unsalted butter
    1 Tbsp (15 mL) extra-virgin olive oil 
    2 shallots, chopped
    2 garlic cloves, thinly sliced
    1 tsp (5 mL) fennel seeds (optional)
    1 cup (250 mL) dry white wine
    1 lb (450 g) tomatoes, about 3 medium-sized, inely chopped
    2 Tbsp (30 mL) white wine vinegar
    3/4 tsp (4 mL) smoked paprika
    1/4 tsp (1 mL) black pepper
    2 lb (1 kg) mussels, rinsed well 
    3 cup (80 mL) coarsely chopped fresh flat-leaf parsley
    1/4 cup (60 mL) grated Parmesan cheese (optional)

    Heat butter and oil in large skillet over medium heat. Add shallots and garlic; cook 3 minutes or until softened. If using fennel seeds, add them to skillet and cook 30 seconds. Place wine, tomatoes, vinegar, smoked paprika, and black pepper in skillet. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 10 minutes.

    Add mussels to skillet, cover, raise heat to medium and cook for 5 minutes, or until shells have popped open. Discard any mussels that have not opened up. Stir in parsley and garnish with Parmesan, if desired.

    Serves 4.

    Each serving contains: 322 calories; 28 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 15 g total carbohydrates (3 g sugars, 1 g fibre); 653 mg sodium

    source: "One-skillet Meals", alive #378, April 2014


    Mussels in Smoky Tomato Broth




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.