Ingredients

  • 4 pounds fresh mussels
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 scallions, finely chopped
  • 4 cloves garlic, minced
  • 2 ½ cups finely chopped fresh ripe tomato
  • 2 jalapeno peppers, seeded and minced
  • 2 cups dry white wine
  • Juice of 1 lime
  • 2 tablespoons minced fresh coriander
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      410 calories; 15 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 37 grams protein; 84 milligrams cholesterol; 874 milligrams sodium

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

4 main-course servings; 6 to 8 appetizer servings

Preparation

  1. Scrub and debeard the mussels.
  2. In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
  3. Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
  4. Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

50 minutes

Dining and Cooking