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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Scrub live mussels under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8-quart Dutch oven combine 4 quarts of cold water and 1/3 cup of the salt. Add mussels; soak for 15 minutes. Drain and rinse. Discard water. Repeat twice.

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  • In a large Dutch oven cook sweet pepper, onion, and garlic in hot butter over medium-high heat for 4 to 5 minutes or until onions are tender. Add Cajun seasoning; cook and stir for 2 minutes more.

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  • Carefully add wine. Bring to boiling; add mussels. Cook, covered, for 5 to 7 minutes or until shells open and mussels are cooked through. Discard any that do not open.

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  • Use a slotted spoon to transfer mussels to a large shallow serving bowl; set aside. Stir tomato, oregano, and thyme into cooking liquid in Dutch oven; heat through. Pour mixture over mussels and serve with bread. Makes 4 servings.

Nutrition Facts

369 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 48 mg cholesterol; 691 mg sodium. 457 mg potassium; 41 g carbohydrates; 3 g fiber; 4 g sugar; 23 g protein; 0 RE vitamin a; 632 IU vitamin a; 32 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 17 mcg vitamin b12; 91 mg calcium; 7 mg iron;

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