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Pan Stew of Shellfish and Tomatoes

Pan Stew of Shellfish and Tomatoes Recipe

  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons sliced garlic
  • 1½ pounds mussels, scrubbed and debearded
  • 1 cup dry white wine
  • Salt and freshly ground pepper
  • 3 large yellow tomatoes, peeled and cut into chunks about the same size as the mussels
  • 1 tablespoon finely chopped fresh purple or green basil
  • 1½ teaspoons finely chopped fresh tarragon
  • 1½ teaspoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons unsalted butter (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 262kcal (13%)
Total Fat 10g (16%)
Saturated Fat 2g (8%)
Cholesterol 40mg (13%)
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 4g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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