Mussels in White Wine and Tomato Sauce
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Ingredients
- 1000 g fresh mussels, cleaned and debearded
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 150 ml white wine
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 186 kcal
- Protein
- 10.4 g
- Carbohydrate
- 9.1 g
- of which sugars
- 4.3 g
- Fat
- 8.8 g
- of which saturates
- 1.3 g
- Fibre
- 1.6 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes.
- 2
Stir in the tomatoes and cook for 5 minutes until pulpy, then pour in the wine and let it bubble for 2 minutes.
- 3
Add the mussels, cover tightly and cook for 4-5 minutes, shaking the pot occasionally, until the mussels have opened.
- 4
Discard any mussels that stay shut, scatter with parsley and serve hot with bread for the sauce.
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