Seafood makes the rounds in our household on a regular basis. Recently, in a new Weight Watchers recipe book, I came across a recipe for steaming mussels in a very flavorful broth. One really good thing about steaming your mussels or clams, it doesn’t leave a fishy odor in your home. I always light candles anyway, just to be on the safe side. After trying the recipe several times, I have made some small adaptations for flavor, consistency and a firmer broth. Experiment yourself.
Steamed Mussels In A Spicy Broth
(This will serve 2 to 3 for dinner)
What You’ll Need:
- 2 pounds mussels, scrubbed and de-bearded
- 1 onion, chopped (red is best but white works well, too)
- 4 cloves garlic, minced
- 1 can Petite Diced Tomatoes (preferably no-salt-added type)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can Vegetable Broth
Method:
Spray your large steamer pot with Pam or use a small amount of olive oil to coat the bottom. If you don’t have a steamer pot, a large non-stick skillet works just as well. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, red pepper flakes, salt, pepper and broth, bringing to boil. Reduce heat and simmer, covered, for about 5 minutes.
Place the mussels in the steamer basket or place in the skillet and stir gently. Cover and cook until mussels open, about 5-8 minutes, stirring gently once or twice. Discard any mussels that do not open. Serve in large bowls and remember to have an extra bowl in the middle of the table for the discarded shells.
The meal is completed by serving linguine or another favorite pasta or toasted, buttered garlic bread. And don’t forget the wine. For dessert plan something like lemon pudding with whipped topping.
Note: For planning purposes, a 2 lb. bag of mussels yields between 55-60 pieces and are inexpensive.
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