Try this Mussels in Tomato Broth recipe, or contribute your own.
Suggest a better descriptionnote: weight of mussels is without shells
Heat a very large pot. Swirl in oil, then add onion and garlic. Saute until golden, then add tomatoes and cook until they start to break down.
Add wine, half of parsley and half of lemon zest. Bring to a boil.
Add mussels, reduce heat, cover and simmer until mussels open: 6-8 minutes. Discard any mussels that don't open.
Divide mussels and broth among 4 soup bowls. Serve sprinkled with remaining parsley and lemon zest.
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 48 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.6mg | 1 % | |
Potassium 949.5mg | 25 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 14.1g | ||
Protein 3.9g | 6 % | |
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: 137
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