Steamed Mussels with Tomato-and-Garlic Broth - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Mussels have three things going for them: They're cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback-the tedious chore of scrubbing and debearding.
Ingredients
- 1/4 c. olive oil
- 1 onion
- 6 cloves garlic
- 3 tbsp. chopped fresh parsley
- 2 c. drained canned tomatoes in thick puree
- 1/4 tsp. dried thyme
- 1/4 tsp. dried red-pepper flakes
- 4 lb. mussels
- .13 tsp. fresh-ground black pepper
- Garlic Toast (optional)
Instructions
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
- Wine Recommendation: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé.
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