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Obesity Discussion · 02-28-05, 05:44 AM

Mussels with Tomato Wine Sauce
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Ingredients Directions
2lbs. Mussels
1/4 cup water
1 Tbsp. unsalted margarine
1 small onion, minced
1 clove garlic, minced
4 large tomatoes, cored, seeded and coarsely chopped
3/4 cup dry white wine
Salt and pepper to taste
1 Tbsp. fresh parsley, minced
Scrub the mussels under cold running water, pulling off the "beards" with your hands.
Fill a large pot with water and add mussels.
Cover and place on a burner with the heat turned off.
If a medium sized saucepan, sauté onion in margarine, stirring over medium heat for 2 minutes.
Stir in the garlic, sauté for 30 seconds, then add the tomatoes.
Turn the burner under the mussels on to high.
Cook the tomatoes for 2 minutes, then add the wine and salt and pepper to taste.
Quickly bring the tomatoes to a boil and boil for 5–8 minutes, until the sauce is as thick as you like.
Stir in parsley and keep the sauce over very low heat.
Meanwhile, steam the mussels for about 6 to 9 minutes until they have opened.
Discard any that do not open.
Arrange the mussels on serving plates.
Spread the shells slightly, or break off the empty half; and spoon some of the sauce over each mussel.
Serve at once.
Makes 4 servings.

This is an official 5 A Day recipe.
Recipe provided by the Florida Tomato Committee.
Nutritional Analysis Per Serving: Calories, 151; Fat, 4g; Cholesterol, 22mg; Fiber, 2g; Sodium, 209mg; percent calories from fat, 24%.

http://www.cdc.gov/nccdphp/dnpa/5ADa...wine_sauce.htm

02-28-05, 05:44 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,795 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Mussels with Tomato Wine Sauce Mussels with Tomato Wine Sauce -------------------------------------------------------------------------------- Ingredients Directions 2lbs. Mussels 1/4 cup water 1 Tbsp. unsalted margarine 1 small onion, minced 1 clove garlic, minced 4 large tomatoes, cored, seeded and coarsely chopped 3/4 cup dry white wine Salt and pepper to taste 1 Tbsp. fresh parsley, minced Scrub the mussels under cold running water, pulling off the "beards" with your hands. Fill a large pot with water and add mussels. Cover and place on a burner with the heat turned off. If a medium sized saucepan, sauté onion in margarine, stirring over medium heat for 2 minutes. Stir in the garlic, sauté for 30 seconds, then add the tomatoes. Turn the burner under the mussels on to high. Cook the tomatoes for 2 minutes, then add the wine and salt and pepper to taste. Quickly bring the tomatoes to a boil and boil for 5–8 minutes, until the sauce is as thick as you like. Stir in parsley and keep the sauce over very low heat. Meanwhile, steam the mussels for about 6 to 9 minutes until they have opened. Discard any that do not open. Arrange the mussels on serving plates. Spread the shells slightly, or break off the empty half; and spoon some of the sauce over each mussel. Serve at once. Makes 4 servings. This is an official 5 A Day recipe. Recipe provided by the Florida Tomato Committee. Nutritional Analysis Per Serving: Calories, 151; Fat, 4g; Cholesterol, 22mg; Fiber, 2g; Sodium, 209mg; percent calories from fat, 24%. http://www.cdc.gov/nccdphp/dnpa/5ADa...wine_sauce.htm __________________