Mid-Week Mussels!

I may have shared this recipe with you once before - I just love it! It's from my book Robin Takes 5, which means it has on 5 ingredients and clocks in below 500 calories. Steamed seafood is so perfect in the summer - you just need a hunk of bread to soak up the scrumptious broth and dinner is served.

Steamed Mussels in Tomato Broth

Mussels lend great flavor to this tomato-wine broth as they open to release some of their “juice”.  You can also make this dish with 36 little neck clams.

Serves 4

Prep time: 10-15 minutes

Cooking time: 10 minutes

1 tablespoon olive oil

1/4 cup chopped shallots

4 pounds mussels, washed and debearded

1 cup white wine or vermouth

8-ounce can tomato sauce

2 tablespoons chopped fresh basil

Heat the oil in a large skillet over medium-high heat.  Add the shallots and cook for 3 minutes, until soft.  Add the wine and tomato sauce and bring to a simmer.  Add the mussels, cover and cook for 5 to 7 minutes, until all shells open (discard any that do not open). 

Top with the basil just before serving. 

Nutrients per serving: Calories: 485, Fat: 14g, Saturated Fat: 2g, Cholesterol: 127mg, Carbohydrate: 23g, Protein: 55g, Fiber: 1g, Sodium: 1645mg