COOKING MUSSELS IN TOMATO SAUCE RECIPES
MUSSELS IN TOMATO SAUCE RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 1 minute. Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper. Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels. Garnish with parsley sprigs, if desired. Serve with French bread.
Nutrition Facts : Calories 223 calories, CarbohydrateContent 35.3 g, CholesterolContent 15 mg, FatContent 3.8 g, FiberContent 1.2 g, ProteinContent 11.4 g, SaturatedFatContent 0.7 g, SodiumContent 588 mg
15-MINUTE MUSSELS IN SPICY TOMATO SAUCE RECIPE | COOKING LIGHT
San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells—they won't be fresh.
Provided by Marianne Williams
Total Time 15 minutes
Yield Serves 4 (serving size: 2 cups)
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer. Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.
Nutrition Facts : Calories 376, CarbohydrateContent 26 g, FatContent 10 g, FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 3 g, SodiumContent 548 mg, SugarContent 4 g, UnsaturatedFatContent 5 g
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