Mussels with Tomato and Dill

Add this tasty hot dish to your spread.

Yield: 8 servings (serving size: about 7 mussels)

Ingredients

• Cooking spray
• 3/4  cup  finely chopped yellow onion
• 2  cups  coarsely chopped seeded peeled tomato
• 1  cup  dry white wine
• 1/4  cup  chopped fresh dill
• 1  teaspoon  red wine vinegar
• 1/4  teaspoon  dried oregano
• 1/8  teaspoon  crushed red pepper
• 2  pounds  medium mussels, scrubbed and debearded
• 1/2  teaspoon  freshly ground black pepper
• Crumbled feta cheese (optional)
• Fresh dill sprigs (optional)

Preparation

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 7 minutes, stirring occasionally. Add tomato and next 5 ingredients (through crushed red pepper); bring to a boil. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Sprinkle with black pepper. Divide mussel mixture evenly among 8 shallow bowls. Sprinkle with feta and garnish with dill sprigs, if desired. Serve immediately.

Nutritional Information

Calories:

116

Fat:

2.7g (sat 0.5g,mono 0.6g,poly 0.7g)

Protein:

14.1g

Carbohydrate:

8.3g

Fiber:

0.8g

Cholesterol:

32mg

Iron:

4.9mg

Sodium:

331mg

Calcium:

39mg