In a large stockpot, eat oil over medium high heat. Add shallot, garlic, and thyme and saute just to flavor the oil, about 60 to 90 seconds. Do not brown garlic.
Add mussels and toss well. Add wine, lemon juice, and red pepper flakes. Cover pot and steam over medium-high heat until mussels open, about 7 minutes.
Peel tomato by scoring an X in the bottom. Drop in a small pot of boiling water for 30 seconds, then drop in cold water. Drain and remove peel. Remove seeds and dice tomato into 1/2-inch pieces. Add to mussels along with parsely, basil, and butter and toss to mix. Cover pot and steam another minute to soften tomato and herbs. The tomatoes should not completely melt into the sauce.
Toss again and serve with grilled or toasted bred to dip into the broth if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (496g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 142.3mg||44 %|
|Sodium 1303.8mg||45 %|
|Potassium 1557.5mg||41 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19.7g|
|Protein 54.8g||78 %|
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Calories per serving: 470
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