The cover of the Food & Wine section Sept. 25 will feature healthy baked apple treat for the pastry-impaired. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
MUSSELS IN GARLIC TOMATO BROTH
1 tablespoon olive oil
2 cups sliced onion
2 large garlic cloves, crushed
1 cup sliced celery
4 plum tomatoes cut into large cubes (about 2 cups)
1/2 cup dry white wine
Freshly ground pepper
4 pounds mussels
1/4 cup chopped parsley
1/2 French baguette
Heat the oil in a large saucepan over medium heat. Saute the onion, garlic, celery and tomatoes until they start to shrivel but not color, about 5 minutes.
Add the wine and some freshly ground pepper and bring to a boil. Add the mussels and cover the saucepan tightly. Let boil about 3 minutes, shaking the pan several times. The wine will boil up over the mussels and they will open. As soon as they are open, take the pan off the heat. Do not overcook. The mussels will become rubbery, if you do.
To serve, lift the mussels out of the pan with a slotted spoon and place in two large soup bowls. Discard any mussels that do not open. Spoon the broth over the mussels. Sprinkle with the parsley and serve. Serve with slices of French baguette. Makes 2 servings.
Per serving: 534 calories (23 percent from fat), 13.9 g fat (2.3 g saturated, 6.8 g monounsaturated), 64 mg cholesterol, 35.2 g protein, 57.6 g carbohydrates, 6.7 g fiber, 971 mg sodium.
From: The Miami Herald