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Steamed Mussels Vinaigrette

Treat mussels to a flavorful herb-tomato-wine sauce.

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  • Makes: 2 servings
  • Prep: 20 mins
  • Cook: 3 mins
  • Stand: 45 mins

Steamed Mussels Vinaigrette

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Directions

  1. Remove beards from mussels.
  2. In a large bowl or kettle combine 1 quart of the cold water and 2 tablespoons of the salt; add mussels. Soak the mussels for 15 minutes; drain and rinse mussels. Discard soaking water. Repeat the soaking, draining, and rinsing process two more times.
  3. In a 3-quart saucepan cook sweet pepper and garlic in hot margarine or butter just until crisp-tender. Stir in tomato, wine, and basil. Add mussels. Bring mixture to boiling; reduce heat. Cover and simmer for 3 to 4 minutes or just until mussels open. Remove from heat. Using a slotted spoon, remove mussels. (Discard any mussels that do not open.) Cover mussels and keep warm.
  4. If necessary, simmer the sauce, uncovered, until it has been reduced to 1 cup. Pour the sauce over the mussels. Garnish with additional fresh basil and serve with French bread, if desired. Makes 2 main-dish servings.

Nutrition Facts (Steamed Mussels Vinaigrette)

  • Per serving:
  • 295 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 27 mg chol.,
  • 818 mg sodium,
  • 26 g carb.,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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