Try this Stuffed Baked Mussels recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Clean and debeard mussels. Place mussels in a 12- to 14-inch sautJ pan or large saucepan with the wine, cover and place over high heat to steam. Mussels should steam open in 2 to 3 minutes. Drain mussels, reserving liquid. Place liquid in a medium saucepan and add basic tomato sauce. Bring to boil, lower heat to simmer and reduce to 2 cups. Allow to cool. Meanwhile, open mussels and remove the piece of shell that the mussel has detached itself from. Loosen the mussel from the second shell but leave it intact in the shell. Lay the mussels on a large baking sheet. Place 1/2 teaspoon tomato sauce mixture on each mussel. Chiffonade all basil leaves and place several ribbons of basil over each mussel. Sprinkle with half a teaspoon of bread crumbs, dot with 2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot. Serve immediately with lemon wedges. Recipe By :MOLTO MARIO SHOW #MB5666 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:14:18 -0500 From: Meg Antczak
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Serving Size: 1 Serving (2351g) | ||
Recipe Makes: 1 | ||
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Calories: 1985 | ||
Calories from Fat: 1086 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.7g | 161 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 81.2g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4795.2mg | 165 % | |
Potassium 2543.5mg | 67 % | |
Total Carbohydrate 189.8g | 56 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 170.5g | ||
Protein 37.7g | 54 % | |
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: 1985
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