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Mussels In Tomato Ginger Sauce

Healthy.Eater's picture
  Olive oil 1 Tablespoon
  Medium 1 Medium, finely chopped to make 1 cup
  Garlic 2 Clove (10 gm), slivered
  Carrot 1 Large, peeled, halved lengthwise, and thinly sliced (1 Cup)
  Minced fresh ginger/3/4 teaspoon ground ginger 2 Teaspoon
  Canned low sodium tomatoes 14 1⁄2 Ounce, chopped (1 Can, With Juice)
  Water 1 Cup (16 tbs)
  Mussels in their shells 5 Pound, scrubbed and beards removed

1 ln a 5-quart Dutch oven, heat the oil over moderate heat. Add the onion and garlic and saute, stirring, for 5 minutes or until softened. Add the carrot and ginger and cook 4 minutes longer. Stir in the tomatoes and water, then bring to a boil over moderate heat.
2 Place 1/3 of the mussels in the liquid, cover, and reduce the heat to moderately low; cook for 5 minutes or until the shells have opened. With a slotted spoon, transfer to a serving bowl and keep warm. Continue adding the remaining mussels to the liquid until all are cooked. (Discard any mussels that do not open.) Pour the sauce over the mussels and top with croutons if desired. Accompany with bread, to soak up any sauce, and Pasta Salad with Italian Green Beans and Mushrooms.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2284 Calories from Fat 595

% Daily Value*

Total Fat 66 g102%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 635 mg211.7%

Sodium 6597.1 mg274.9%

Total Carbohydrates 128 g42.7%

Dietary Fiber 9.2 g36.9%

Sugars 22.3 g

Protein 277 g553.9%

Vitamin A 313.2% Vitamin C 341%

Calcium 68.1% Iron 503%

*Based on a 2000 Calorie diet

Mussels In Tomato Ginger Sauce Recipe