Mussels with Israeli Couscous and Tomatoes Recipe

The general idea for cooking mussels hasn't changed all that much: you start with some aromatics like garlic, onion, shallots, or leeks; you go on with tomatoes, or a splash of white wine, probably a little butter; and you finish by adding the mussels, which open to release their delicious brine, forming that wonderful "pot liquor" for sopping up with crusty bread. That broth is the best part of any mussels recipe.

So this recipe is intriguing: no crusty bread in sight. But by adding in pearls of cooked Israeli couscous (a larger variety, though you could also use the smaller couscous to substitute) and simmering them for the last few minutes of cooking, they begin soaking up that musselly, tomato-and-fresh-oregano broth. I loved the way this became something halfway between traditional mussels and a rich soup. It was less messy to eat and that broth-with-cous-cous base pretty much stole the show.

Adapted fromLucid Food.

Active25 mins

Total30 mins

服务2 servings

2tablespoonsolive oil
1 1/2cupsyellow onion
4mediumcloves garlic, minced (about 4 teaspoons)
5sprigsfresh oregano, leaves picked off and chopped
1 (28-ounce)can whole peeled tomatoes, broken up into 1/2- to 1/4-inch pieces
1/2cupwhite wine
Kosher saltand freshly ground black pepper
2cupsIsraeli couscous
2poundsmussels, scrubbed and debearded (discard any that do not close when tapped)
1/2cup choppedfresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.
Meanwhile, heat 2 1/2 cups water and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.
煮熟蒸粗麦粉添加到西红柿和搅拌well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open).
Add half the parsley and stir to combine. Divide the mussels and cous cous amongst four serving bowls top with remaining parsley and serve.

Nutrition Facts(per serving)
702	Calories
21克	Fat
84g	Carbs
41g	Protein

Nutrition Facts
份:2
Amount per serving
Calories	702
% Daily Value*
Total Fat21克	27%
Saturated Fat 3g	16%
Cholesterol63mg	21%
Sodium1241mg	54%
Total Carbohydrate84g	31%
Dietary Fiber 10g	36%
Total Sugars 18g
Protein41g
Vitamin C 102mg	511%
Calcium 161mg	12%
Iron 12mg	68%
Potassium 1681mg	36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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