Ingredients

2 lb. mussels
1 1/2 tsp. vegetable oil
1/2 C. finely diced onions
2 tsp. crushed garlic
1 4 oz. can tomatoes, drained and chopped
1/3 C. dry white wine
1 Tbs. chopped fresh basil (or 1/2 tsp. dried)
1-1/2 tsp. chopped fresh oregano (or 1/4 tsp. dried)

Directions

Scrub mussels under cold water; pull off hairy beards. Discard any that don't close when tapped. Set aside. In large non-stick saucepan, heat oil; sauté onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly. Add mussels; cover and cook until mussels fully open, 4-5 minutes. Discard any that do not open. Arrange mussels in bowls; pour sauce over top.

Yield: 4 servings

Nutritional Info: Calories:117, Protein: 8 grams, Sodium: 421 mg, Cholesterol: 15 mg, Fat: 3 grams; Carbohydrates: 12 grams Dietary Exchanges: 2 Vegetables, 1/2 Lean Meat, 1/2 Fat