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October 10, 2008, Newsletter Issue #85: Steamed Mussels with Red Peppers
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Tip of the Week
Once you learn how to store your mussels, you will need a recipe to enjoy them in. This one will give your both taste and a heart healthy, low fat treat. It contains only one gram of saturated fat and 8 grams total fat. How good is that? Enjoy....
2 T olive 1 small onion, chopped
2 garlic cloves, minced
½ c red peppers, chopped
½ t dried oregano
½ t dried thyme
1/3 c white wine
3-1/2 pounds prepared mussels
1/4 c fresh parsley, chopped
¼ c fresh basil, chopped
salt and pepper to taste
Prepare mussels by scrubbing thoroughly and removing the “beard” - if any. The “beard” can be removed by cutting it off with scissors. Discard it.
In a large saucepan, heat oil over medium heat.
Add the onion and garlic, stirring occasionally, until onion is translucent (clear).
This will take about 6-8 minutes.
Stir in the red peppers, thyme, and oregano.
Cook for one minute.
Add white wine.
Add mussels, cover, raise heat to high.
Cook until mussels open – about 3-5 minutes.
Throw away any mussels that do not open.
Remove the cooked mussels and place into serving bowls.
Stir parsley, basil, capers, and salt/pepper into the broth.
Pour over mussels.
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