Mussels in Tomato Sauce for Two

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	318318 cal
pro	21 g21g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	40 g40g carb
fibre	6 g6g fibre
chol	37 mg37mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1919 calcium
iron	6363 iron
vit A	3030 vit A
vit C	113113 vit C
folate	3535 folate

Serve with: Baguette — Tossed Salad

Ingredients

1 tbsp olive oil 1 1tbsp tbspolive oil
1 onion , finely chopped1 1oniononions, finely chopped
1 celery stalk , thinly sliced1 1celery stalkcelery stalks, thinly sliced
4 cloves garlic , minced4 4cloves garlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano or dried thyme
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1 can (28 oz/796 mL) stewed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)stewed tomatoes
2 lb mussels , scrubbed2 2lb lbmusselmussels, scrubbed

Preparation

In Dutch oven or large saucepan, heat oil over medium heat; cook onion, celery, garlic, oregano and hot pepper flakes, stirring often, until softened, about 5 minutes.

Add tomatoes and bring to boil; reduce heat and simmer until spoon drawn across bottom of pan leaves space, 15 minutes.

Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open.

Additional information :

Substitution: Use Manila clams instead of the mussels.

Keywords : Main Course; New Year's; Mussels; Tomatoes; Boil; Garlic; Celery; Onions;

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