Mussels Marinières

Serves 4 • Gluten Free

• 1 tablespoon olive oil
• 4 shallots, thinly sliced
• 3 large garlic cloves, minced
• 9 plum tomatoes, chopped
• 1 tablespoon chopped fresh thyme
• 3 pounds mussels, scrubbed and debearded
• 2 cups reduced-sodium chicken broth
• ¾ cup dry white wine or dry vermouth
• ⅓ cup chopped fresh basil

1 Heat oil in large pot over medium heat. Add shallots and garlic; cook, stirring, until shallots are softened, about 3 minutes. Add tomatoes and thyme; cook, stirring, until tomatoes are softened, about 5 minutes.

2 Add mussels, broth, and wine to pot; bring to boil. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Discard any mussels that do not open.

3 Divide mussels and tomato mixture evenly among 4 bowls. Serve sprinkled with basil.

Per serving (about 12 mussels and ¾ cup broth): 281 Cal, 8 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 776 mg Sod, 21 g Total Carb, 7 g Sugar, 3 g Fib, 24 g Prot, 95 mg Calc. PointsPlus value: 6

Lobster Rolls

Serves 4

• 1 pound cooked lobster meat, coarsely chopped
• ¼ cup reduced-fat mayonnaise
• 2 scallions, thinly sliced
• 1 celery stalk, chopped
• Juice of ½ lemon
• ¼ teaspoon black pepper
• 4 split-top hot dog buns, split and toasted

Mix together all ingredients except buns in medium bowl. Fill each bun with one-fourth of lobster mixture.

Per serving (1 sandwich): 288 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 86 mg Chol, 806 mg Sod, 26 g Total Carb, 4 g Sugar, 2 g Fib, 27 g Prot, 124 mg Calc. PointsPlus value: 7

Cook’s Note

As delectable as these rolls are with lobster, they are equally delicious when prepared with lump crabmeat. Just be sure to pick over the crabmeat to remove all the bits of cartilage.