Steamed Mussels in Tomato Broth
Yield: 4 servings
From: "The Eating Well Diabetes Cookbook"
1 tsp extra-virgin olive oil
4 cloves garlic, finely chopped
6 ripe plum tomatoes, cored and coarsely chopped
1 cup dry white wine
3 lb mussels, scrubbed and debearded
2 tsp chopped fresh parsley
Warm oil in a large pot with a tight-fitting lid over low heat.
Add garlic and cook, stirring, until golden, about 3 minutes.
Add tomatoes, increase the heat to high and stir for 1 minute
more. Pour in wine and bring to a boil.
Add mussels, cover and steam, occasionally giving the pan a
vigorous shake, until all the mussels have opened, 3 to 4 minutes.
Discard any that do not open. Transfer the mussels to a serving
bowl. Spoon the broth over the mussels and sprinkle with parsley.
Nutritional Information Per Serving (1/4 of recipe):
267 Calories, 6 g Fat, 64 mg Cholesterol,
14 g Carbohydrate, 28 g Protein, 1 g Fiber,
427 mg Sodium
Diabetic Exchanges: 1 Vegetable, 6 Lean Meat