2 tablespoons minced fresh flat-leaf parsley
1 teaspoon grated lemon zest
1 tablespoon + 1 teaspoon olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 large plum tomatoes, blanched peeled, seeded and coarsely chopped
8 fluid ounces (1 cup) dry white wine
36 medium mussels, scrubbed and debearded

In small cup or bowl, combine parsley and zest; set aside.
In large pot or Dutch oven, heat oil; add onion and garlic. Cook over medium-high heat, stirring frequently, 7 minutes, until onion is lightly browned. Add tomatoes;
cook, stirring frequently, 1 minute. Add wine and half of the parsley mixture; bring liquid to a boil. Add mussels. Reduce heat to low; simmer, covered, 3-4 minutes, until mussels open. Place 9 mussels into each of 4 soup bowls; add one-fourth of the cooking liquid to each portion of mussels. Serve sprinkled with remaining parsley mixture.

Yield: 4 servings
Serving Size: 9 mussels, 3/4 C. liquid

Calories: 174
Fat: 7g
Fiber: 1g