2 tablespoons minced fresh flat-leaf parsley
\n1 teaspoon grated lemon zest
\n1 tablespoon + 1 teaspoon olive oil
\n1\/2 cup chopped onion
\n4 garlic cloves, minced
\n3 large plum tomatoes, blanched peeled, seeded and coarsely chopped
\n8 fluid ounces (1 cup) dry white wine
\n36 medium mussels, scrubbed and debearded<\/p>\n
In small cup or bowl, combine parsley and zest; set aside.
\nIn 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;
\ncook, 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.<\/p>\n
Yield: 4 servings
\nServing Size: 9 mussels, 3\/4 C. liquid<\/p>\n
Calories: 174
\nFat: 7g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n