1 tablespoon olive oil
2 cups sliced onion
2 large garlic cloves, crushed
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- US airman who thwarted French train attack stabbed in brawl
- Even in death, 'Up' house owner Edith Macefield remains a mystery
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
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