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Steamed Mussels  (Not yet rated)

A fine mussel entree. For an extra kick, sprinkle some hot pepper flakes over the mussels as they are added to the pot.

Cal: 195 Fat: 9g Carbs: 8g Protein: 14g Fiber: 1g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 tomatoes ; seeded and chopped
  • 1/2 cup onions ; finely chopped
  • 1/2 cup white wine ; dry
  • 2 cloves garlic ; minced
  • 2 tablespoons olive oil
  • 2 teaspoons thyme ; chopped, fresh
  • 1 pound mussels ; fresh, drained, scrubbed, with beards removed
  • In My Kitchen

  • You will also need: Dutch oven


    Cook onion and garlic in oil in a 5 quart Dutch oven until tender. Stir in tomato, thyme, and wine. Bring to a boil. Add mussels and reduce heat to a simmer, covered, about 5 minutes or until mussels open. Discard unopened mussels. Divide mussels among 4 serving bowls. Spoon juices over mussels.

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