Ingredients

  • 1 pound large new potatoes
  • Pan spray
  • 3 dozen small mussels, or 2 dozen large
  • ¼ cup dry white wine
  • 1 small red onion to make 2 tablespoons minced
  • 6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped
  • 2 teaspoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 very large tomato to make about 1 cup chopped
  • 2 slices crusty country bread
  • teaspoon salt
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      481 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 29 grams protein; 50 milligrams cholesterol; 826 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
  2. Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
  3. Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
  4. Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
  5. When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
  6. Wash, trim and chop tomato into small cubes; then, stir into bowl.
  7. When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.

25 minutes

Dining and Cooking