Steamed mussels with cinzano, scallions and tomatoes

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Virgin olive oil
1 medium Red onion; finely chopped
1 Garlic clove; thinly sliced
2 pounds Mussels; scrubbed, debearded
8 ounces Cinzano rosso or other sweet red vermouth
6 ounces Water
2 cups Chopped fresh tomatoes
4 Scallions; thinly sliced
Salt; to taste
Freshly-ground black pepper; to taste

Directions

In a 12- to 14-inch sauté pan, sauté onion and garlic in olive oil until softened but not browned. Add mussels, Cinzano, water and tomatoes and bring to a boil. Cover and steam until all the mussels are opened (about 1½ to 2 minutes). Remove cover, add scallions and stir until well mixed.

Season broth with salt and pepper and pour into warm serving bowl and serve.

This recipe yields 4 antipasto servings.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5638)

Per serving: 355 Calories (kcal); 19g Total Fat; (48% calories from fat); 29g Protein; 17g Carbohydrate; 64mg Cholesterol; 662mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali

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