| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mussels (in their shells) |
|
|
White wine (enough to fill a large shallow saucepan about 1/2 an inch) |
| 2 |
lg |
Cloves garlic, finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Freshly ground pepper |
| 3 |
tb |
Chopped fresh basil |
| 1 |
lg |
Tomato, coarsely chopped |
| 2 |
lb |
Pasta (good with a ribbon noodle like linguine or fettucini) |
INSTRUCTIONS
Thoroughly wash the mussels, pulling off all beards, and scraping shells as
necessary. Place in saucepan with wine. Cover tightly and steam until the
shells open (don't overcook or they will become rubbery). Remove mussels
with a slotted spoon, leaving the wine broth in the pan. While the mussels
cool a bit, put wine broth over medium heat and add garlic, olive oil,
pepper, tomato, and basil. (Use less oil to make this low-fat dish even
lower in fat). Simmer until mixture reduces to about 2/3 or half its
original volume. While it is simmering, remove the mussels from their
shells. When sauce has reduced, add mussels to sauce, and simmer another
minute. Pour sauce over hot linguini or fettucini and serve!
This was a great low-fat dinner, and served with a boston lettuce salad
with an olive oil/balsamic vinegar/fresh basil/ground pepper dressing was
just fabulous! You could use shrimp instead of mussels for a different
version too.
~- Natalie Adams Bendure Mead Data Central natalie@meaddata.com
...!uunet!meaddata!natalie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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