Italian-Style Steamed Mussels
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
mussels
fresh |
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 4 | each |
garlic cloves
finely chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | cups |
tomatoes
wedges |
|
| ½ | cup |
white wine
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
mussels
fresh |
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 4 | each |
garlic cloves
finely chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 473 | ml |
tomatoes
wedges |
|
| 118 | ml |
white wine
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Directions
Remove beard and discard.
Rinse mussels in cold water, discard broken or opened mussels.
Sauté onion, garlic, and green pepper in olive oil in a wok over medium heat for 30 seconds.
Add mussels, tomatoes, and wine.
Cover and cook for about 4 minutes (until mussels open).
Shake pot occasionally while cooking.
Garnish with parsley.
