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Mussels Stew

Chef Rocco and Brady Vilcan prepared this for Biggest Loser 6.

339 Calories/Serving
Yield: Serves 4


  • PAM spray
  • 5 cloves garlic, finely chopped
  • 1 large Vidalia onion, sliced thinly
  • 2 large cubanelle peppers, sliced thinly
  • 2 cups low-fat salt-free marinara
  • 2 cups low-sodium chicken broth
  • Nu-Salt
  • 2-1/2 pounds mussels, debearded
  • juice of 1 lemon
  • ½ cup chopped fresh basil


  1. Heat a large sautoir over medium heat
  2. Spray with PAM and add garlic to pan
  3. Cook, stirring often, until garlic is fragrant, about 1 minute
  4. Add sliced onions and peppers, season with Nu-Salt and pepper and cook until they are almost tender, about 5 minutes
  5. Add marinara sauce and chicken broth, cover and simmer until vegetables are tender, about 4 minutes
  6. Next, add mussels to the pan and return cover
  7. Cook just until mussels open, about 3 minutes
  8. Stir in lemon juice and basil and adjust seasoning, if necessary
  9. Serve hot
  10. Although no actual salt is called for in this recipe, please add it as you see fit

Source: Chef Rocco DiSpiritio for Biggest Loser

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