PEI mussels in white wine, garlic and tomato
35 min · 37 g protein · 348 cals / serving
A big steaming pot of Prince Edward Island mussels opened in white wine with plenty of garlic, shallots, a pinch of chili and burst tomatoes, finished with a knob of butter, parsley and lemon. The briny, garlicky tomato broth is the point, so give everyone a spoon.
Ingredients
- 1 tsp olive oil
- 2 large shallots, finely chopped
- 6 cloves garlic, sliced
- 1/4 tsp red pepper flakes
- 350 g (2 cups) cherry tomatoes, halved
- 1 can (398 ml) diced tomatoes
- 125 ml (1/2 cup) dry white wine white wine
- 300 ml (1 1/4 cups) fish stock, or water
- 2.2 kg (5 lb) PEI mussels mussels, rinsed, beards pulled off, any open ones that do not close when tapped thrown away
- 1 tsp butter
- 125 ml (1/2 cup) chopped fresh parsley
- 1 tbsp lemon juice
To serve
- 1 lemon, in wedges
Steps
- Warm the oil in a large, wide pot with a lid over medium heat. Add the shallots and cook 3 minutes until soft, then the garlic and chili flakes for 1 minute, without browning.
- Add the cherry tomatoes and cook 2 minutes, then add the canned tomatoes, wine and stock and bubble 5 minutes into a light, chunky broth.
- Tip in the mussels, cover tightly and cook over high heat 5–6 minutes, shaking the pot once or twice, until the shells have opened and the mussels are plump and firm.
- Throw away any mussels that stay shut. Stir in the butter, parsley and lemon juice until the butter melts into the broth. Ladle mussels and broth into big bowls and serve with lemon wedges, spoons for the broth and an empty bowl for the shells.
Good to know
How many mussels per person?
About 1 lb in the shell for a main course, which gives roughly 125 g of meat each. PEI mussels are rope-grown and nearly sand-free, so a quick rinse is all they need.
No wine?
Use all stock plus 1 tbsp more lemon juice; it's about the same score. For a richer Maritime version, a splash of beer works in place of the wine.
What about bread?
A slice of toasted sourdough for dunking is traditional and adds about 80 kcal a slice. A spoon gets the broth just as well.
Can I add more to it?
A handful of spinach stirred in with the butter wilts in seconds. A few sliced fennel or a pinch of saffron with the shallots takes it towards bouillabaisse.
Alternative
Per
- Calories
- 65
- Protein
- (45%)
- 7 g
- Fat
- (27%)
- 2 g
- Carbohydrates
- (28%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 143 mg
About 50% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1394 kcal goes into the pot and 1919 g of ingredients comes out as about 2150 g of food: 65 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.