Heat oil in heavy large pot over medium-high heat.
Add onion; saute 5 minutes.
Mix in tomato paste, black bean sauce and jalapenos, then tomatoes and fish stock. Bring to boil.
Add mussels. Cover and cook until mussels open, about 6 mintues (discard any mussels that do not open).
Ladle mussels and tomato mixture into bowls and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (468g)|
|Recipe Makes: 4|
|Calories from Fat: 94 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 63.3mg||19 %|
|Sodium 1263.5mg||44 %|
|Potassium 1536.6mg||40 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 20.8g|
|Protein 31.2g||45 %|
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: 312
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