P.E.I. mussels in tomato broth
Source of Recipe
weightwatchers.ca
List of Ingredients
4 tsp olive oil
1 small onion(s), chopped
4 medium garlic clove(s), minced
3 small tomato(es), plum, coarsely chopped
1 cup wine, dry white
2 tsp parsley, flat-leaf, chopped
1 tsp lemon peel
1 pound blue mussels (weight is without shells), scrubbed and debearded
Recipe
Heat a very large pot.
Swirl in oil, then add onion and garlic. Saut� until golden, then add tomatoes and cook until they start to break down.
Add wine, half of parsley, and half of lemon zest and bring to a boil.
Add mussels, reduce heat, cover and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).
Divide mussels and broth among 4 soup bowls. Serve, sprinkled with remaining parsley and lemon zest.
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