1. Sautee onions, carrots and celery in a large pot for 5-10 minutes. Add salt, garlic and red chili flakes and stir for another 2-3 minutes.
2. Add port wine and mussels, discarding any open mussels that will not close with a light tap.
3. Boil, covered, shaking pot over element or flame every minute or so for 3 to 5 minutes, until all mussels open. Discard any that do not open.
4. Serve with your favourite bread to soak up the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 42.3mg||13 %|
|Sodium 856.9mg||30 %|
|Potassium 760.8mg||20 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.5g|
|Protein 18.8g||27 %|
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Calories per serving: 263
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