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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 pounds fresh mussels |
olive-oil flavored vegetable cooking spray |
2 teaspoons olive oil |
3 tablespoons minced garlic |
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained |
1 cup water |
1/2 cup dry red wine |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon dried crushed red pepper |
fresh parsley sprigs (optional) |
8 (1 1/2-ounce) pieces french bread |
Directions:
1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 1 minute. Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper. Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels. Garnish with parsley sprigs, if desired. Serve with French bread.
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