Healthy Cooking with Jack Harris and Charles Knight
1 teaspoon olive oil
2 medium onions, minced fine
4 cloves garlic, minced fine
2 cups (480 ml) red wine
4 dozen mussels*
In the 13 inch French skillet, sauté onions and garlic in olive oil over medium heat until tender, add wine and bring to a boil. Add mussels, cover (open vent) and reduce heat to medium-low for 5-7 minutes or until mussels open.
Serve in soup bowls with wine sauce and toasted French bread.
Mussels* need to breath; remove from bag as soon as possible and submerge in fresh water. To clean mussels prior to cooking, soak in cold water with 4 tablespoons of cornstarch for 30 minutes. Scrape off beards, rinse and soak again in fresh cold water. Discard any mussels that open before cooking. Do not ear mussels that do not open after cooking.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 190; Fat Grams 4; Carbohydrate Grams 10; Protein Grams 17; Cholesterol mg 63; Sodium mg 364.
THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 4; Sodium Points 16; Fiber Points ½; Carbohydrate Points 1; Cholesterol Points 6.