NUTRITION

SERVINGS

INGREDIENTS

4 ounces Shrimp

3 ounces Mussels

1 cup Diced Tomatoes (no salt added)

1/4 cup diced Onion

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

1 cup Low-Sodium Vegetable Broth

1/4 cup Dry White Wine

2 tablespoons Fresh Basil

2 tablespoons Fresh Parsley

Pinch of Red Pepper Flakes

Salt and Black Pepper to taste

PREPARATION

• 1

  Rinse the shrimp and mussels under cold water and pat dry. Set aside.

• 2

  Heat the olive oil in a large pot over medium heat. Sauté the diced onion until softened, about 3-4 minutes.

• 3

  Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

• 4

  Pour in the low-sodium vegetable broth and white wine, and bring the mixture to a gentle simmer.

• 5

  Stir in the diced tomatoes and let the stew simmer for 5 minutes to meld the flavors.

• 6

  Add the shrimp and mussels to the pot. Cover and cook for 5-7 minutes, or until the shrimp turn pink and the mussels open. Discard any mussels that do not open.

• 7

  Season with salt and black pepper to taste.

• 8

  Stir in the fresh basil and parsley just before serving to preserve their vibrant flavor.

• 9

  Serve warm, enjoying the balance of tangy tomatoes, aromatic herbs, and succulent seafood.