Try this Spicy Mussels in White Wine recipe, or contribute your own.
Suggest a better descriptionServe garlic toast with this to mop up all the savory broth. Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over. 6 Appetizer Servings Bon Appetit, December 1995 Posted to EAT-L Digest 22 Aug 96 From: "Worden B. Raub Jr."
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 6 | ||
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Calories: 218 | ||
Calories from Fat: 68 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 540.7mg | 19 % | |
Potassium 765.2mg | 20 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.5g | ||
Protein 23.4g | 33 % | |
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: 218
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