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Suggest a better descriptionPreheat a heavy based pot on low heat for a few minutes. Brush base lightly with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and chilli. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open. Discard any which remain closed. Sprinkle with parsley. Serve with crusty Italian bread to mop up the sauce.
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 4 | ||
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Calories: 278 | ||
Calories from Fat: 55 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 69mg | 21 % | |
Sodium 722.5mg | 25 % | |
Potassium 1522.6mg | 40 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 18.5g | ||
Protein 32.3g | 46 % | |
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: 278
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