Gluten Free Mussels in Garlic Wine Sauce Recipe

Mussels in garlic wine sauce makes an elegantly easy seafood dinner. The delicate flavor of gluten-free mussels pairs perfectly with fiery chili peppers, fresh parsley and lemon juice.
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Ingredients
Recipe yields 4 servings
1 1/2 lbs mussels
2 Tbsp olive oil
4 garlic cloves, minced
2 chili peppers, chopped (optional)
2 plum tomatoes, chopped
1/2 cup dry white wine
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
1/4 cup minced scallions
1/8 tsp salt
Black pepper to taste
2 Tbsp chopped fresh parsley
1 lemon, cut into wedges
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Directions
Step 1

Wash the mussels under cool running water. Scrub the outside and debeard the mussels (pull fibrous beard toward the hinge of the shell to remove and discard).

Step 2

In a stockpot, heat oil over medium-high heat. Add the garlic and chilies, if using, and sauté until fragrant, about 1 to 2 minutes. Add the tomatoes, stir and cook, about 2 minutes.

Step 3

Add the white wine, lemon zest and 1 tablespoon of the lemon juice. Stir to combine.

Step 4

Add the mussels, cover and steam for 3 minutes. Stir the mussels, cover and steam until the mussels are opened up and cooked, about 2 to 3 minutes. Discard any unopened mussels.

Step 5

Remove from heat. Sprinkle with the remaining 1 tablespoon lemon juice, scallions, salt and black pepper to taste. Garnish with the parsley and lemon wedges.

Prep Time: 30 minutes
Servings: 4
Calories: 198
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: About 8 mussels
Per serving:
calories:198
total fat:10g
sat fat:0g
cholesterol:47mg
sodium:561mg
total carb:7g
fibers:0g
proteins:20g

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Gluten Free Mussels in Garlic Wine Sauce Recipe

Ingredients
Recipe yields 4 servings
1 1/2 lbs mussels
2 Tbsp olive oil
4 garlic cloves, minced
2 chili peppers, chopped (optional)
2 plum tomatoes, chopped
1/2 cup dry white wine
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
1/4 cup minced scallions
1/8 tsp salt
Black pepper to taste
2 Tbsp chopped fresh parsley
1 lemon, cut into wedges
Directions
Step 1

Wash the mussels under cool running water. Scrub the outside and debeard the mussels (pull fibrous beard toward the hinge of the shell to remove and discard).

Step 2

In a stockpot, heat oil over medium-high heat. Add the garlic and chilies, if using, and sauté until fragrant, about 1 to 2 minutes. Add the tomatoes, stir and cook, about 2 minutes.

Step 3

Add the white wine, lemon zest and 1 tablespoon of the lemon juice. Stir to combine.

Step 4

Add the mussels, cover and steam for 3 minutes. Stir the mussels, cover and steam until the mussels are opened up and cooked, about 2 to 3 minutes. Discard any unopened mussels.

Step 5

Remove from heat. Sprinkle with the remaining 1 tablespoon lemon juice, scallions, salt and black pepper to taste. Garnish with the parsley and lemon wedges.

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