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Ingredients
2 pounds mussels
1-1/2 teaspoons vegetable oil
1/2 cup finely diced onions
2 teaspoons crushed garlic
1 can (14oz.) tomatoes, drained and chopped
1/3 cup dry white wine
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1-1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)
Directions
Scrub mussels under cold water; pull off hairl beards. Discard and that do not close when tapped. Set aside.
In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
Add mussels; cover and cook until mussles fully open, 4 to 5 minutes. Discard any that do not open. Arrange mussels in bowls; pour sauce over top.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 117, Fat: 3g, Carbohydrate: 12g, Fiber: 2g, Protein: 8g, Sodium: 421mg, Cholesterol: 15mg
Diabetic Exchanges: 2 Vegetables, 1/2 Lean Meat, 1/2 Fat
