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1
In 5- to 6-quart saucepot or Dutch oven, melt margarine over medium-high heat.
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2
Add shallot and garlic, and cook 2 minutes, stirring frequently.
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3
Stir in wine and capers, and heat to boiling; boil 2 minutes.
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4
Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally.
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5
Discard any unopened mussels.
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6
Serve mussels in bowls with sauce.
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7
Sprinkle with parsley.
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8
Mussels With Spicy Tomato Sauce: In 5- to 6-quart saucepot or Dutch oven, heat 1 cup jarred spaghetti sauce, 1/2 cup dry white wine, and 1/4 teaspoon crushed red pepper to boiling over medium-high heat.
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9
Reduce heat to medium-low and simmer 2 minutes, stirring frequently.
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10
Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as above in steps 2 and 3.
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11
Sprinkle with 1/2 cup loosely packed fresh basil leaves, chopped, instead of parsley.Each serving of Mussels With Spicy Tomato Sauce: About 250 calories, 22 g protein, 18 g carbohydrate, 9 g total fat (2 g saturated), 1 g fiber, 48 mg cholesterol, 830 mg sodium.
