Chowder-Style Mussels
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 220 |
| pro | 13 g |
| total fat | 9 g |
| carb | 26 g |
Enjoy this meal in a bowl with toasted, halved whole wheat rolls brushed with olive oil and basil to sop up the juices, and a salad that includes peppy arugula or watercress.
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 sweet green pepper, chopped
- 1 sweet yellow pepper, chopped
- 1 zucchini, diced
- 1 can (28 oz/796 mL) stewed tomatoes
- 1 bottle (237 mL) clam juice, (or 1 cup/250 mL, fish stock)
- 1 tsp dried basil
- 1/2 tsp fennel seeds, crushed
- 1/4 tsp dried thyme
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1-1/2 lb mussels
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh parsley
Preparation
In large saucepan, heat oil over medium heat; cook garlic, onion, carrot and celery, stirring, for 5 minutes. Add green pepper and zucchini; cook for 5 minutes. Add tomatoes, clam juice, basil, fennel seeds, thyme, cayenne and black pepper; bring to boil, stirring. Reduce heat and simmer for 20 minutes or until thickened.
Meanwhile, scrub mussels, removing any beards. Discard any that do not close when tapped. Add to tomato mixture; cover and cook for 5 minutes or until mussels open, discarding any that do not open. Ladle into shallow soup bowls; sprinkle with green onions and parsley.
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