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|
|Calories from Fat: 92 (27%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 343
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