Mussels Steamed In Wine

Course : Seafoods
Serves: 4 - 6
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1 tablespoon olive oil
2 cloves garlic -- peeled and sliced
2 medium carrots -- cut into matchstick-size strips
2 medium zucchini -- cut into matchstick-size strips
2 cups dry white wine or imported dry vermouth
1 cup drained canned diced tomatoes
1 piece bay leaf
2 pounds fresh mussels -- scrubbed, debearded
1 bunch fresh italian parsley leaves -- (optional)

Preparation / Directions:

Heat oil in heavy large saucepan over medium-high heat. Add garlic, carrot and zucchini and stir 5 minutes. Add wine, tomatoes and bay leaf. Bring to boil. Add mussels. Cover pot and cook until mussels open, shaking pan occasionally about 5 minutes. Discard any mussels that do not open. Divide mussels among bowls. Pour cooking liquid and vegetables over. Garnish with parsley leaves, if desired. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings Steamed mussels are a traditional European dish. Be sure to have plenty of French bread on hand to soak up the delicious cooking liquid.


Nutritional Information:

245 Calories (kcal); 14g Total Fat; (48% calories from fat); 6g Protein; 28g Carbohydrate; 0mg Cholesterol; 63mg Sodium

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