Scrub mussels and remove beards.
Melt butter in a large pot over medium heat. Add onion, garlic and bay leaf and saute for about 3 minutes. Add tomato, salt and spinach - cover and cook for 4 minutes, stirring once. Add wine and mussels and bring to a boil. Cover and cook until mussels open (about 5 minutes). Discard any mussels that don't open. Stir to combine tomato/spinach sauce with mussels.
Meanwhile, prepare spaghetti according to package directions. Serve mussels and sauce over spaghetti. Serve with a bit of fresh grated parmesan.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 74.2mg||23 %|
|Sodium 737mg||25 %|
|Potassium 1503.1mg||40 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 54.3g|
|Protein 37.2g||53 %|
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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: 490
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