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Mussels with Tomatoes & White Wine with Garlic Toasts in a white bowl

Mussels with Tomatoes & White Wine with Garlic Toasts

These Mussels with Tomatoes & White Wine with Garlic Toasts are super quick and easy to make but fancy enough for any guests - FODMAPers or not!

Course: Appetizer, Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 4 Servings
Calories: 326 kcal
Author: Dédé Wilson

Ingredients:

Garlic Toasts:

  • 1 Udi’s Gluten Free French Baguette or equivalent low FODMAP baguette, defrosted
  • 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent

Mussels:

  • 2 pounds (910 g) fresh mussels
  • 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
  • 3/4 cup (28 g) roughly chopped scallions, green parts only
  • 4 sprigs fresh thyme or 1 tablespoon finely shredded fresh basil
  • 1, 14.5 ounce (415 g) can crushed tomatoes or diced tomatoes in purée
  • 1/2 cup (120 ml) dry white wine
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup (8 g) finely chopped flat leaf parsley

Preparation:

  1. For the Toasts: Position rack 4-inches (10 cm) away from broiler. Preheat broiler to high. Have a rimmed sheet pan ready.
  2. Slice the baguette into 3/4-inch (2 cm) rounds on a slight diagonal. Place sliced bread evenly spaced on sheet pan. Drizzle oil evenly over the bread; you may also use a pastry brush to brush it on.
  3. Broil for about 1 to 2 minutes or until beginning to lightly brown. Flip all the bread pieces over and toast the other side for about 1 more minute. Do not over toast; you want a little bit of chewiness left to the bread. Remove from oven and set aside while you make mussels, or multi-task if you like!
  4. For the Mussels: Wash the mussels and give each one a firm tap. Discard any that are open or that do not snap shut.
  5. Pour oil into a large 5-quart (4.7 L) pot and set over medium heat until shimmering. Add scallions and sauté, stirring occasionally for about 3 minutes or until softened but do not let them brown. Add herbs of choice and sauté for about 30 seconds to flavor the oil. Stir in tomatoes and wine, adjust heat if needed, and bring to a vigorous simmer.
  6. Add mussels, cover, and cook until mussels open, about 3 to 6 minutes. Just cook until they all open and discard any that do not. Use a large spoon to turn the mussels over in the sauce to become well coated.
  7. Scoop mussels and sauce into bowls, sprinkle with parsley and serve immediately with Garlic Toasts. Dip the crunchy bread down into the sauce to sop it up. We like to serve this dish with soup spoons but we end up using our hands too so offer lots of napkins.

Notes:

If You Can Tolerate

  • Fructans: This dish is fabulous with a good hit of garlic. If you have passed the garlic fructan Challenge, use a raw garlic clove to rub on the toasted bread rounds for potent garlic flavor. You may also add 2 minced garlic cloves to the pot along with the scallions, if you know you can tolerate it.
  • If you have passed the wheat fructan Challenge you may use French bread made with wheat flour, taking care that it does not contain any other FODMAPs (which a traditional baguette should not, anyway).

 

Nutrition Facts
Mussels with Tomatoes & White Wine with Garlic Toasts
Amount Per Serving
Calories 326 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 74mg3%
Potassium 21mg1%
Carbohydrates 20g7%
Sugar 1g1%
Protein 16g32%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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