Homemade tomato sauce takes time to develop flavour, so it's smart to use prepared sauce on weeknights. To check your mussels for freshness, tap the shells to make sure they close, and discard any that don't. Once cooked, the shells should open; discard any that remain closed. Serve with a crusty baguette for soaking up the fragrant broth.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot and garlic, stirring occasionally, until softened and golden, about 5 minutes.
Stir in wine and tomato sauce; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, about 5 minutes. Discard any mussels that remain closed. Remove from heat; stir in parsley and tarragon.
Nutritional facts per serving:: about
- Fibre 3 g
- Sodium 562 mg
- Sugars 9 g
- Protein 13 g
- Calories 221.0
- Total fat 8 g
- Cholesterol 28 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 30.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 18.0
