Mussels Diablo: Cooking with Skinny Chef Jennifer Iserloh

Serves 4


2 pounds raw, tightly closed mussels
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
1 15-ounce can diced tomato or 3 cups chopped fresh organic tomatoes plus ½ cup water
½ cup white wine
¼ cup parsley chopped


Place mussels in a large bowl of cold water. Soak for 15 to 20 minutes. Rinse under cold running water and discard any mussels that are open. Check each mussel for a thread-like string hanging out of the shell called the “beard”. To remove, use a tea towel and take hold of the beard. Pull firmly towards the hinge end of the shell and tug free.

Heat a large stockpot over medium-high heat. Add oil, garlic, and parsley heat to medium and cook for 4 to 5 minutes, stirring occasionally.

Add the diced tomatoes along with their juice and cook 2 to 3 minutes more until a quarter of the liquid reduces. Add the white wine and the mussels. Cover and cook 3 to 4 minutes more until the muscles open and the meat inside is cooked through.

Drew Ramsey, MD

Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons.

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