Mussels With Tomatoes and Olives

Mussels With Tomatoes and Olives
Quentin Bacon
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
unsalted butter
2
cloves garlic, finely chopped
1
large onion, finely chopped
kosher salt and black pepper
1
cup
dry white wine
1
pound
beefsteak tomatoes, seeded and diced
1/2
cup
pitted kalamata olives, roughly chopped
2
pounds
mussels, scrubbed
1/2
cup
fresh flat-leaf parsley, chopped
1
small baguette, warmed

Directions

  1. Melt the butter in a large pot over medium heat. Add the garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until just tender, 4 to 5 minutes.
  2. Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives.
  3. Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any that remain closed. Stir in the parsley.
  4. Divide the mussels and cooking liquid among bowls. Serve with the bread.
Kate Merker
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 159
  • Protein 41 g
  • Carbohydrate 80 g
  • Sugar 14 g
  • Fiber 8 g
  • Fat 18 g
  • Sat Fat 5 g
  • Sodium 1531 mg
  • Cholesterol 79 mg
What does this mean? See Nutrition 101.