Mussels With Tomatoes, White Wine and Garlic

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 lb (2 kg) cultivated mussels, cleaned (about 90 to 100)
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 carrot, chopped
1 cup (250 mL) dry white wine or vegetable stock
2 cups (500 mL) puréed canned tomatoes
Salt and pepper to taste
2 tbsp (25 mL) each, chopped fresh basil and parsley

Directions

  1. Rinse mussels. Discard any that seem very heavy or have cracked shells. Reserve.
  2. Heat oil in a large Dutch oven. Add onions and cook until fragrant (about 5 minutes), but do not brown. Add garlic and carrots, and cook for 2 to 3 minutes longer. Add wine and bring to a boil. Add tomatoes.
  3. Add mussels, and turn to coat well. Sprinkle with salt and pepper. Cover and cook mussels on medium-high heat for 5 minutes, or until all mussels open. Discard any mussels that do not open after another minute of cooking.
  4. Serve mussels in large bowls, sprinkled with basil and parsley, and with lots of crusty bread.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:3829