Ingredients

  • 12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups)
  • 3 teaspoons olive oil
  • 12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups)
  • 1 large clove garlic
  • 2 pounds mussels
  • 12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups)
  • 28 ounces no-salt-added chopped canned tomatoes
  • 1 cup dry white wine
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      750 calories; 19 grams fat; 3 grams saturated fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 72 grams carbohydrates; 16 grams dietary fiber; 26 grams sugars; 64 grams protein; 127 milligrams cholesterol; 1786 milligrams sodium

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

2 large servings

Preparation

  1. Chop whole onion fine.
  2. Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
  3. Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
  4. Wash and de-beard the mussels.
  5. Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels. Mix well and cover pot. Cook about 4 minutes, until mussels open. Any mussels that do not open should be discarded. Stir in remaining teaspoon of oil. Serve with good crusty bread for dunking.

20 minutes

Dining and Cooking