1 C. chopped tomato
1 C. pale ale or beer
1/2 C. bottled clam juice
1/3 C. chopped fresh parsley
2 T. fresh lemon juice
1 T. bottled minced garlic
2 lb. mussels, scrubbed and debearded (about 40 mussels)
4 (1/2-inch-thick) slices diagonally cut French bread baguette

Combine first 6 ingredients in a large stockpot; cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.

Yield: 2 servings
Serving size: about 20 mussels, about 1 C. broth, and 2 bread slices

Calories: 434
Fat: 9.1g
Fiber: 3.2g