Balsamic Tomato Mussels

Balsamic Tomato Mussels

Table of Contents

Calories Per Serving: 210

Servings: 2


8 oz pack frozen, cooked mussels
1 pint grape tomatoes, halved
1 T coconut oil
2 t minced garlic
1/2 small onion, chopped
1 T balsamic vinegar
1 T tomato paste
1 (5 oz) bag baby spinach


  1. Melt coconut oil in skillet over med-high heat
  2. Saute garlic and onion until transleucent
  3. Stir in tomatoes, balsamic vinegar, and mussels
  4. Place lid on skillet and cook, stirring occasionally, until mussels are heated through (about 8-10 minutes)
  5. Remove from heat and stir in tomato paste and basil
  6. Stir in spinach, cover, return to burner, and cook, stirring occasionally, until spinach is wilted

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