Mussels With Tomatoes and Olives

Mussels With Tomatoes and Olives
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2009

Nutritional Information

  • Per Serving
  • Calories 703Calories From Fat 159
  • Protein 41g
  • Carbohydrate 80g
  • Sugar 14g
  • Fiber 8g
  • Fat 18g
  • Sat Fat 5g
  • Sodium 1531mg
  • Cholesterol 79mg
What does this mean? See Nutrition 101 .

Quick Tip

Mussels with Parsley
If you can’t cook mussels the day you buy them, remove the packaging and refrigerate in a bowl covered with a damp cloth for up to 2 days.

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