This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course. Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and saute for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open). Posted by Michael Grosz. Courtesy of Fred Peters.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 6|
|Calories from Fat: 37 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 41.8mg||13 %|
|Sodium 474.9mg||16 %|
|Potassium 893.2mg||24 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12.7g|
|Protein 19.5g||28 %|
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Calories per serving: 180
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