Scrub mussels and remove beards and set aside in a bowl of water.
In a dutch oven cook onion in oil for 3 to 5 minutes, until tender then add garlic and cooked for another 2 or 3 minutes.
Add diced tomatoes, wine, Clamato, thyme and salt. Bring to a quick boil and add mussels.
Reduce heat and cover. Simmer for 5 minutes or until mussels open. Discard any that have not opened.
Divide mussels among 4 serving bowls and garnish with thyme springs if desired.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 31.8mg||10 %|
|Sodium 866.5mg||30 %|
|Potassium 486.6mg||13 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.2g|
|Protein 14.3g||20 %|
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Calories per serving: 150
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