Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking.
- 2 pounds debearded mussels (32 to 36 mussels)
- 6 ounces red potato (about 1 potato)
- 1 ounce celery (about 1 small stalk)
- 1/2 cup canned diced tomatoes
- 1/4 cup plus 2 tablespoons chopped white onion (precut)
- 1 cup dry white wine or water (or a mixture)
- 1/2 tablespoon chopped fresh basil leaves
- 1 teaspoon curry powder
Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped.
Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons).
Preheat a Dutch oven over high heat.
Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, until the onion is translucent.
Stir in the basil, curry powder, and mussels. Re-cover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened.
Serve 8 to 9 mussels per person.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
278 calories; 5g total fat; 64mg cholesterol; 663mg sodium; 19g carbohydrates; 1g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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