SUPERFOOD // GARLIC:
Garlic has inflammation-reducing properties that may be beneficial for your brain. Garlic may improve brain function with respect to memory, cognitive function and longevity.
Recipe by Rose Reisman
- 2 lb mussels in the shell
- 1 1/2 tsp vegetable oil
- 3/4 cup finely diced onion
- 3/4 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced zucchini (optional)
- 2 tsp crushed fresh garlic
- 1 can (14 oz) tomatoes, drained
- 1/3 cup dry white wine or fish stock
- 2 tbsp tomato paste
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/3 cup chopped fresh basil or parsley
- 1 Discard any mussels that don’t close when tapped. Scrub the mussels under cold water and pull off the beards. Set the mussels aside.
- 2 Spray a large non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onions, bell pepper, zucchini (if using) and garlic; sauté for 5 minutes. Add the tomatoes, wine, tomato paste, dried basil and oregano; cook on medium heat for 10 minutes, stirring occasionally until sauce thickens slightly.
- 3 Add the mussels. Cover and cook until the mussels are fully open, 4 to 5 minutes. Discard any that do not open.
- 4 Arrange the mussels in individual bowls and pour the sauce overtop. Garnish with the fresh basil.