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PAN
STEW OF SHELLFISH AND TOMATOES
1
tablespoon extra-virgin olive oil
1/2 teaspoon sliced garlic
1 1/2 pounds mussels, scrubbed and debearded
1 cup dry white wine
Salt and freshly ground pepper
3 large yellow tomatoes, peeled and cut
into large chunks
1 tablespoon finely chopped fresh purple
or green basil
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh parsley
In
large skillet, over medium-high heat, warm
oil. Add garlic; cook 3 to 4 minutes, until
light brown. Add mussels and white wine;
season with salt and pepper. Cover and cook
about 2 minutes, until mussels begin to
open. As they open, transfer them to a plate,
discarding any that is not open.
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Over
medium-high heat, cook juices until reduces by
about half. Add tomatoes; cook 30 seconds, just
until they begin to color the juice. Add basil,
tarragon, parsley and mussels to pan, with any
juices left on plate. Stir to reheat. Serve right
away.
Serves
4.
Per
serving: About 300 calories, 11 g proteins, 41
g carbohydrates, 10 g fat, 33% calories from fat,
25 mg cholesterol, 930 mg sodium, 3 g fiber.
[Eating
Light, Women's
Day Special]
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