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Tomato-Cilantro Mussels

Tomato-Cilantro Mussels

Main course | Easy | 30 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 350
  • Lipides 11 g 17 %
    • Saturated fat  2 g
    • ++ Trans fat 0.1 g 11 %
  • Cholesterol 85 mg
  • Sodium  800 mg 33 %
  • Carbohydrate 21 g 7 %
    • Fibre  2 g 8 %
    • Sugars  5 g
  • Protein 38 g
    • Vitamin A 15 %
    • Vitamin C 70 %
    • Calcium 10 %
    • Iron 80 %
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Recipe details

Ingredients

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Directions

  1. Gently brush mussels under cold running water and remove the beards (threads). Discard any mussels that remain open. Reserve the remainder.
  2. Heat oil in a saucepan over medium-high heat. Add onion and garlic and fry for 2 minutes.
  3. Add diced tomatoes, white wine and sundried tomato pesto.
  4. Season to taste and stir well.
  5. Bring to a boil; stir in mussels to coat. Cover and cook for 8 to 10 minutes, or until mussels have opened.
  6. Halfway through cooking, add coriander and stir well.
  7. Place mussels in 4 large shallow bowls. Spoon cooking liquid over top.
  8. Serve immediately, accompanied by homemade baked fries.

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