Mussels in Tomatoe Broth
I first had mussels at Bistro de Coin, in Washington D.C. - it was recommended by a friend who lived there and when we ordered they suggested the St. Germain champagne, it was a sign … I was sold. These days, when I see mussels, I think thyroid health and immune system booster. So, when I want something delicious, healthy, and quick for dinner - mussels are one of my go-tos! Here's the skinny on why I consider them a health food.
They are rich in zinc, iodine, omega 3's, and selenium as well as a good source of B12.
Zinc and the Omega 3's are brain-protective and anti-inflammatory - and zinc is a key player in boosting your immune system.
Iodine and selenium work together for your thyroid to health. Selenium is an antioxidant that works to break down toxins and is often the missing link in thyroid issues. If you have low levels of selenium, the conversion of T4 to T3 becomes very hard and it is also protective of the thyroid against oxidative stress.
If for nothing else, mussels contain substances that help us maintain a youthful, radiant appearance by boosting our skin elasticity! But maybe that really is the most important reason - if we’re being honest!
Here’s my take on them…
Serve these with an arugula salad and some crusty sourdough bread. I’d also recommend doubling the sauce - right before you add the mussels, take half of the sauce out and freeze. Next time you are craving these, you’ll already have the sauce made - thaw and cook - you’ll have dinner in 10 mins
Photography by Beth Morgan
Steamed Mussels In A Tomato Broth
Ingredients
Instructions
- In a large dutch oven , heat the olive oil on medium heat. Add the garlic, shallots, bay leaf, and red pepper flakes. Sautee until tender, about 3 mins.
- Add wine and bring to a boil. Boil for about 2-3 mins to release some of the wine and reduce just a bit.
- Add the crushed tomatoes in their juices and thyme. Simmer for about 20 mins to allow the flavors to come together and the tomatoes to break down. Add salt and pepper to your prefrence.
- Add the mussels, stir them into the sauce then cover and allow to steam for about 5 mins or until they open.
- Stir in olive brine, remove the bay leaf and sprinkle over the chopped parsley then serve
- Additional Notes
- Serve with fresh sourdough bread Note - I love this sauce and will often double it when I am making this dish to have extra sauce for other dishes later in the week like shrimp and even topped over chicken or fish
Nutrition Facts
Calories
523.32Fat
31.43 gSat. Fat
4.52 gCarbs
26.48 gFiber
5.11 gNet carbs
21.39 gSugar
11.18 gProtein
21.29 gSodium
740.46 mgCholesterol
40.48 mg
Hello! I’m Germaine Benoit! Founder & Owner of Nourished + Empowered!
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