Mussels in Chunky Tomato Broth

Recipe from Janet Keeler, Tampa Bay Times

• 3 pounds mussels
• 4 cloves garlic, minced
• 3 tablespoons butter
• 2 (14.5-ounce) cans diced tomatoes with garlic, oregano and basil
• 1 cup white wine, such as pinot grigio

Rinse mussels in a bowl of cold water to remove grit. Let them soak for a few minutes, drain, then repeat two more times. Most store-bought mussels have been debearded, but if not, you’ll need to remove their hairy fibers by pulling them off.

Saute garlic in butter until soft in a pan (with a lid) that’s large enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add mussels and cover. Stir occasionally to move the shellfish on top to the bottom where the heat is.

When the mussels open, they are done. This will take about 10 minutes. Discard any mussels that don’t open. Serve in bowls with the broth.

Serves 2 as an entree.

Per serving: 447 calories; 22 g fat (12 g saturated fat; 44 percent calories from fat); 27 g carbohydrates; 97 mg cholesterol; 1,516 mg sodium; 24 g protein; 6 g fiber.