Mussels with Tomatoes, Basil, and Garlic

Here's a mussles recipe white wine charged that is a great way to use all your fresh produce from fall harvest (or from the Farmer's Market!) perfectly paired with clean protein. Mussels recipes can often be full of less than desirable ingredients, including butter.  Go easy on the white wine here and you'll have a great dish for impressing guests.

Serves 4

2 pounds mussels
1 ½ tsp. olive oil
½ cup finely diced onions
2 tsp. crushed garlic
1 14 oz. can diced tomatoes
1/4 cup dry white wine
1 Tbl. fresh basil, chopped (or ½ tsp. dried)
1 ½ tsp. fresh oregano, chopped (or ¼ tsp. dried)

1. Scrub mussels under cold water; pull off hairy beards. Discard any that do not close when tapped. Set aside.
2. Heat olive oil over medium heat in a large saucepan. Saute onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano for 3 minutes, stirring constantly.
3. Add sussles; cover and cook until mussels fully open, approximately 5 minutes. Discard any that do not open. Arrange mussels in bowls and pour sauce over the top.

Tip: You can substitute other shellfish for the mussels, such as squid, shrimp, clams or scallops.
Tip: Use fresh tomatoes in place of canned for an excellent, garden fresh taste.

Calories per serving: 108
Fat: 2 g
Protein: 10 g
Carbs: 8 g