Mussels With Capers and White Wine

Directions

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.