3 lb. mussels
Extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 tomato, diced
2 bay leaves
Pinch of saffron threads, steeped in 2 T. hot water
1 tsp. crushed red pepper flakes
2 tsp. curry powder
1/2 C. dry vermouth
Juice of 1 lemon
1/2 C. reduced sodium chicken broth
3 T. unsalted butter
Sea salt and freshly ground black pepper
1/4 C. finely chopped fresh Italian (flat-leaf) parsley

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells. Heat a 2-count drizzle of oil in a large pot over medium heat. Saute the onion, garlic, tomato, and bay leaves until the vegetables cook down to a pulp, about 5 minutes. Stir in the “saffron tea,” red pepper flakes and curry. Add the mussels and give everything a good toss. Add the vermouth, lemon juice and chicken broth; cover the pot and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Using a slotted spoon, remove the mussels to a warm serving bowl and cover. Pick out the bay leaves. If some of the pieces of vegetables are nestled in the shells, don’t sweat it. The sauce itself is a snap. Add the butter to the pot of mussel broth and buzz it down with a handheld blender (you can also transfer it to a regular blender or food processor). What you want is a smooth, yellow sauce. Season with salt and pepper. Pour the sauce over the mussels and shower with parsley before serving. Impressive and uncomplicated.

Yield: 6 servings
Calories: 287
Fat: 11.4g
Fiber: 1.1g