Mussels Marinière with Tomatoes, Garlic and Herbs
Mussels provide plenty of protein and minerals, while the tomato and wine sauce makes the dish more expressive without excess carbs. Garlic, thyme, and basil build a bright Mediterranean flavor. It works well as a keto dinner or warm appetizer.
Warm onion (30 g), garlic (5 g), and thyme (1 g) in olive oil (10 g) for 2-3 minutes, then pour in dry white wine (50 g) and let it reduce for about 1 minute.
Add mussels in shells (400 g) and tomatoes in their own juice (200 g), cover, and cook over high heat for 5-7 minutes until the shells open. Move the mussels to a deep plate, reduce the remaining sauce slightly, stir in basil (10 g), season with salt (3 g) and ground black pepper (2 g) if needed, and spoon the sauce over the mussels before serving.
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