Dinner in minutes

Elegant shellfish dish a snap to make

 
 
Mussels in Garlic Tomato Broth
Mussels in Garlic Tomato Broth
PATRICK FARRELL / MIAMI HERALD Staff

Main dish

Mussels in Garlic Tomato Broth

1 tablespoon olive oil

2 cups sliced onion

2 large garlic cloves, crushed

1 cup sliced celery

4 plum tomatoes cut into large cubes (about 2 cups)

1/2 cup dry white wine

Freshly ground pepper

4 pounds mussels

1/4 cup chopped parsley

1/2 French baguette

Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic, celery and tomatoes until they start to shrivel but not color, about 5 minutes.

Add the wine and some freshly ground pepper and bring to a boil. Add the mussels and cover the saucepan tightly. Let boil about 3 minutes, shaking the pan several times. The wine will boil up over the mussels and they will open. As soon as they are open, take the pan off the heat. Do not overcook. The mussels will become rubbery, if you do.

To serve, lift the mussels out of the pan with a slotted spoon and place in two large soup bowls. Discard any mussels that do not open. Spoon the broth over the mussels. Sprinkle with the parsley and serve. Serve with slices of French baguette. Makes 2 servings.

Per serving: 534 calories (23 percent from fat), 13.9 g fat (2.3 g saturated, 6.8 g monounsaturated), 64 mg cholesterol, 35.2 g protein, 57.6 g carbohydrates, 6.7 g fiber, 971 mg sodium.


linda@dinnerinminutes.com

Mussels steamed in a garlic, tomato and white wine broth are easy and inexpensive to make. Figure about 2 pounds mussels per person.

The commercially raised mussels available today are cleaner than they used to be. Just wash them in cold water before using. Scrape off the beard or thin hairs along the shell. This is how the mussel attaches itself to rocks. If any mussels are open, tap them gently. Discard any that do not close.

This dish is really a meal in itself. Be sure to have plenty of fresh French bread to soak up every last drop.

This meal contains 534 calories per serving with 23 percent of calories from fat.

Fred Tasker’s wine tip: The quintessential wine for mussels is a delicate, bone-dry French muscadet. If you can’t find that, an Italian pinot grigio will do fine.

Helpful hits

• Fish broth can be substituted for the white wine.

• Slice the vegetables in a food processor fitted with a thin slicing blade.

Countdown

• Start vegetables.

• While vegetables cook, wash mussels.

• Finish dish.

Shopping list

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 medium onion, 1 small bunch celery, 4 plum tomatoes, 1 small bunch parsley, 4 pounds mussels, 1 bottle dry white wine, 1 French baguette.

Staples: Olive oil, garlic and black peppercorns.

Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.

Read more Dinner In Minutes stories from the Miami Herald

  • Dinner in minutes

    Dinner in Minutes: Filipino adobo chicken

    Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar sauce cooked slowly over low heat. When University of Miami author and creative writing professor Evelina Galang asked me “Why aren’t there more Filipino restaurants,” I decided to create this quick dinner. This shortened version has the flavors without the hours.

  •  
Mu Shu Pork Wrap with Bok Choy

    Dinner in minutes

    Dinner in Minutes: Mu Shu Pork Wrap with Stir-Fried Bok Choy

    This is a quick take on a popular Chinese classic. It’s made with sautéed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.

  •  
Linda Gassenheimer’s Dinner in Minutes with Shepherd’s Pie for March 13 column Dinner In Minutes in the Food section.

    Dinner in minutes

    Dinner in minutes: Shepherd’s Pie

    Shepherd’s Pie is a traditional pub dish. Some claim it as British, others as Irish. In either case, it’s a quick dish to help celebrate St. Patrick’s Day. It’s made with cubes of preferably lamb but also beef, veal or pork, and vegetables and a tomato-based sauce. Top it with mashed potatoes and cheese.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category