1 package microwave brown rice (to make 1 1/2 cups cooked rice)
1 tablespoon olive oil
11/2 cups sliced onion
2 large garlic cloves, crushed
1 cup sliced celery
4 plum tomatoes cut into large cubes (about 2 cups)
1/2 cup dry white wine
Freshly ground black pepper
3 pounds mussels
1/4 cup chopped parsley
Microwave brown rice according to package instructions. Divide 11/2 cups between two large soup bowls. Save remaining rice for another meal. Heat the oil in a large saucepan over medium heat. Saute the onion, garlic, celery and tomatoes until they start to shrivel but not color, about 5 to 6 minutes. Add the white wine and some freshly ground pepper and bring to a boil. Add the mussels and cover the saucepan tightly. Let boil about 3 minutes, shaking the pan several times. The wine will boil up over the mussels and they will open. As soon as they are open, take the pan off the heat. Do not overcook. The mussels will become rubbery.
To serve, lift the mussels out of the pan with a slotted spoon and place in the two large soup bowls over the rice. Discard any mussels that do not open. Spoon the broth over the mussels. Sprinkle with the parsley and serve.
Per serving: 500 calories, 120 calories from fat, 13 g fat, 2 g saturated fat, 6.4 g monounsaturated fat, 50 mg cholesterol, 27 g protein, 60 g carbohydrates, 8 g dietary fiber, 10 g sugars, 560 mg sodium, 13902 mg potassium, 555 mg phosphorus.
