Mussels steamed in a flavorful broth with cannellini beans.
In a large deep skillet which has a cover, heat the oil and saute the onion for about 3 or 4 minutes. Add the garlic, jalapeno pepper and red pepper flakes.
Continue cooking and stirring for an additional 2 or 3 minutes. Add the fillets of anchovies, tomatoes, chicken broth and dry sherry. Bring to a boil, add mussels and beans. Place the cover on and continue cooking over medium-high heat until the mussels open and beans are heated, about 5-7 minutes.
Serve with lemon/lime wedges and crusty bread to sop up the juices.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 | ||
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Calories: 343 | ||
Calories from Fat: 92 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 883.3mg | 30 % | |
Potassium 1105.8mg | 29 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 17.3g | ||
Protein 36.1g | 52 % | |
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: 343
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