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Steamed Mussels Vinaigrette

Makes: 2 servings
Prep 20 mins Cook 3 mins Stand 45 mins
Steamed Mussels Vinaigrette
  • 1  pound  mussels, scrubbed
  • 3  cold water
  • 6  tablespoons  salt
  • 1  medium green sweet pepper, finely chopped (1/2 cup)
  • 3  cloves garlic, minced
  • 2  tablespoons  margarine or butter
  • 1  medium tomato, seeded and chopped
  • 1/2  cup  dry white wine
  • 2  tablespoons  snipped fresh basil or 1 teaspoon dried basil, crushed
  •  Fresh basil (optional)
  •  French bread (optional)

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

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