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
- ⅛ 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
- Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
- 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.
- 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.
- Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
- When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
- Wash, trim and chop tomato into small cubes; then, stir into bowl.
- When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.
25 minutes
Dining and Cooking