Mussels in White Wine
Mussels are high in B12 vitamins and provide a readily absorbed source of many other B and C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They also have more omega 3 fatty acids than any other shellfish.
- 2 Tbsp canola oil 30 mL
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, seeded and diced
- 1/4 cup dry white wine 60 mL
- 4 lbs fresh mussels 2 kg
- 1/4 cup chopped fresh basil 60 mL
- 1/4 cup shredded Parmesan cheese 60 mL
- 1. In a non-stick skillet heat canola oil over medium high heat. Add shallots and garlic and sauté, stirring until the shallots are softened, about 1 to 2 minutes.Add tomatoes and continue to cook 1-2 more minutes.Add white wine and bring mixture to a boil. Add mussels. Cook and stir until all mussels open. Discard any that have not opened.
- 2. Serve mussels in bowls and ladle some of the broth over each serving. Sprinkle each serving with chopped basil and Parmesan cheese. Serve with crusty bread.
|Gras saturés||1.5 g|
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