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Suggest a better descriptionScrub and debeard mussels. In a 3 quart sauce pan, heat oil until smoking. Add onions and cook until soft but not brown. Add mussels and toss well. Add wine and lemon pieces and cover. Cook 1 minute, remove lid and add chicory. Replace lid and cook 1 more minute until all mussels are steamed open. Pour into warm bowls and serve with lemon wedges and hot and spicy oil. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #488 by Sue
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Serving Size: 1 Serving (1274g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 764 | ||
Calories from Fat: 729 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81g | 108 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 59.1g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.6mg | 0 % | |
Potassium 42.6mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 0g | 0 % | |
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: 764
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