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Suggest a better descriptionIn a 4-5 quart saucepan, heat 2 inches of water to a boil. Add mussels, cover and steam until shells open. Remove and open mussels, discarding top shells. Loosen each mussel from shell, but put it back in bottom shell. Reserve cooking juices. Preheat oven to 375 degrees. Combine all remaining ingredients except parsley for garnish, using enough reserved cooking juice to make a loose paste. Put crumb mixture on top of each mussel and place the shells on a baking sheet. Bake 10 minutes and then broil to brown, about 3 minutes. Sprinkle with parsley and serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 | ||
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Calories: 251 | ||
Calories from Fat: 161 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 67.6mg | 21 % | |
Sodium 467.8mg | 16 % | |
Potassium 378.5mg | 10 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.9g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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