White Wine Steamed Mussels with Zucchini, Arugula and Basil
Ingredients
The mussels and broth
-
2
pounds
fresh mussels
-
½
cup
reduced-sodium or organic chicken broth
-
½
cup
dry white wine
The vegetables
-
2
medium
shallots, thinly sliced
-
1
medium
zucchini, diced
-
1
tablespoon
minced garlic
-
2
medium
tomatoes, diced
-
3
cups
baby arugula
-
10
leaves
basil, chiffonade
The seasonings
-
2
teaspoons
extra-virgin olive oil
-
1
pinch
red chili pepper flakes
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
3
sprigs
thyme
The bread
-
1
loaf
crusty artisan-style bread
Instructions
- Discard any mussels with broken shells or that remain open after nudging them.
- Remove and discard the beards from the mussels and rinse them under cold water.
- Heat a large skillet or pot on medium and add olive oil.
- Add shallots, zucchini, garlic, and chili flakes; cook until shallots are tender.
- Add tomatoes and broth; simmer until the liquid reduces by half.
- Add mussels, wine, and thyme; cover and cook until mussels open.
- Uncover carefully, stir in arugula, basil, salt, and pepper.
- Serve the mussels with broth in bowls, accompanied by warm bread.
Nutrition Facts (estimated)
Servings
4
Calories
424
Total fat
14g
Total carbohydrates
18g
Total protein
38g
Sodium
860mg
Cholesterol
84mg
You might also like