Dieter G. Wilke's Moules Extreme-Orient
- Total Time
- 25 minutes
- Rating
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Ingredients
- 5pounds mussels, well scrubbed
- 2red ripe tomatoes, about ¾ pound (see note)
- ¼cup olive oil
- 1tablespoon finely minced garlic
- 1½tablespoons grated fresh ginger
- ¾cup finely chopped scallions
- 1teaspoon or more finely chopped, seeded, deveined hot red or green chili
- ¼cup chopped fresh basil or 1 tablespoon dried
- ¼cup chopped fresh parsley
- 1cup dry white wine
- 2tablespoons chopped fresh coriander
Nutritional analysis per serving (4 servings)
679 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 69 grams protein; 1634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean and drain the mussels and set aside.
- Step 2
Cut the tomatoes into ¼-inch cubes and set aside.
- Step 3
Heat the oil in a skillet and add the garlic, ginger and scallions. Cook, stirring, about 1 minute.
- Step 4
Add the tomatoes and mussels and scatter the chili, basil, parsley and coriander over all. Add the wine, cover and cook over relatively high heat, stirring occasionally and shaking the kettle so as to redistribute the mussels, about 5 minutes or until all the mussels open. Serve the mussels and liquid in soup bowls.
- Good hothouse tomatoes may be used for this recipe, or use cherry tomatoes, which generally Have more flavor.
Private Notes