Mussels With Ham, Peppers, And Tomatoes Recipe
Servings: 12
Ingredients
- 2 lb Mussels cleaned
- 1/8 tsp Saffron threads crumbled
- 1/4 c. Dry white wine
- 1 x Onion chopped
- 2 ounce Thickly-sliced smoked ham minced fine
- 1/2 x Red bell pepper minced fine
- 1/2 x Green bell pepper minced fine
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves chopped
- 1 can Tomatoes - (16 ounce) liquid removed well,
- and minced
- Salt to taste
- Freshly-grnd black pepper to taste
Directions
- In a large pot place the cleaned mussels and pour 3/4 c. of boiling water into the pot. Cover and steam for about 3 min or possibly till mussels open. Remove from heat and allow to cold. Transfer the mussels with a slotted spoon to a bowl, reserving the liquid, and strain the liquid through a fine sieve into another small bowl.
- In a small bowl let the saffron soak in the wine for 15 min.
- In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, till the vegetables are softened, add in the garlic, and cook the mix, stirring, for 30 seconds. Add in the tomatoes and cook the mix, stirring, for 5 min, or possibly till it is thickened. Add in the saffron mix and the reserved mussel liquid and boil the mix till most of the liquid is evaporated. Season the sauce with salt and pepper and let it cold to room temperature.
- While the sauce is cooling throw away the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.
- This recipe yields about 30 mussels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 46 | 43% |
| Total Fat 5.12g | 6% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 240mg | 10% |
| Potassium 306mg | 9% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.04g | 1% |
| Protein 9.32g | 15% |
