Garlicky Herb Steamed Mussels
Mussels come naturally bite-size, making them well suited to get-togethers at an antipasti table. You can also prepare clams, such as littlenecks or Manila, in the same manner.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 40 |
| pro | 4 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 3% |
| vit C | 8% |
| folate | 7% |
-
2 lb (1 kg) mussels
1/2 cup (125 mL) dry white wine
4 cloves garlic, minced
1 green onion, sliced
Pinch hot pepper flakes
2 tbsp (25 mL) each chopped fresh oregano and parsley
1 plum tomato, diced
Extra-virgin olive oil (optional)
Preparation:
Scrub mussels under cold water; trim off any beards. Discard any that do not close when tapped.
In large saucepan, bring wine, garlic, onion and hot pepper flakes to simmer. Add mussels; cover and cook until open, about 6 minutes. Discard any mussels that do not open.
Add oregano, parsley and tomato. Drizzle with oil (if using). Serve hot or at room temperature.
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