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Ingredients
1 pound large new potatoes
Pan spray
3 dozen small mussels, or 2 dozen large
¼ cup dry white wine
1 small red onion to make 2 tablespoons minced
6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped
2 teaspoons olive oil
1 tablespoon white-wine vinegar
1 very large tomato to make about 1 cup chopped
2 slices crusty country bread
⅛ teaspoon salt
Nutritional analysis per serving (2 servings)
70 grams carbs; 50 milligrams cholesterol; 572 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 8 grams fiber; 824 milligrams sodium; 31 grams protein; 7 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
Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
- Step 2
Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
- Step 3
Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
- Step 4
Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
- Step 5
When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
- Step 6
Wash, trim and chop tomato into small cubes; then, stir into bowl.
- Step 7
When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.
Private Notes