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Ingredients
Ingredients for steamed mussels (see recipe)
32 mussels
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 large shallots, peeled and minced
1 jalapeno pepper, stemmed, seeded and minced
6 large tomatoes, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
24 grams carbs; 34 milligrams cholesterol; 210 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 992 milligrams sodium; 18 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the mussels (see recipe). Set aside the mussels and broth. Heat the olive oil in a medium-size skillet. Add the onion, shallots and jalapeno. Saute until soft, about 5 minutes. Add the tomatoes, ¼ cup of the reserved mussel broth and the rosemary.
- Step 2
Cook, stirring often, until tomatoes are soft and sauce is thick, about 15 minutes. Stir in the salt and pepper. Add the mussels and cook for about 1 minute. Divide among 4 plates and serve immediately.
Private Notes
Comments
Mussels are sold by the pound, and 32 aren't nearly enough for four people--even as an appetizer! I suggest 2 pounds
64 mussels, used only 4 of our tomatoes since having with pizza. Worked well, would do again.