Mussels With Capers and White Wine

1. 1

   In 5- to 6-quart saucepot or Dutch oven, melt margarine over medium-high heat.

2. 2

   Add shallot and garlic, and cook 2 minutes, stirring frequently.

3. 3

   Stir in wine and capers, and heat to boiling; boil 2 minutes.

4. 4

   Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally.

5. 5

   Discard any unopened mussels.

6. 6

   Serve mussels in bowls with sauce.

7. 7

   Sprinkle with parsley.

8. 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.

9. 9

   Reduce heat to medium-low and simmer 2 minutes, stirring frequently.

10. 10

    Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as above in steps 2 and 3.

11. 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.

* Per serving · 4 servings · Values may vary.