1 tablespoon olive oil
2 cups sliced onion
2 large garlic cloves, crushed
- A couple thoughts on Fred Jackson, Kam Chancellor and the Seahawks
- Haggen sues Albertsons for $1 billion over big grocery deal
- After McKinley, it’s time to consider renaming Rainier
- Six sickened by E. coli linked to local food truck
- Huskies’ colors for opener are purple, green
Most Read Stories
1 cup sliced celery
4 plum tomatoes cut into large cubes (about 2 cups)
½ cup dry white wine
Freshly ground pepper
4 pounds mussels
¼ cup chopped parsley
½ French baguette
1. 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 five minutes.
2. Add the wine and some freshly ground pepper and bring to a boil. Add the mussels and cover the saucepan tightly. Let boil about three 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.
3. 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.
Nutritional information 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.
Adapted by Linda Gassenheimer, The Miami Herald