Wash mussels in cold water and pull off any beard-like material attached to the shells. Place the wine in a medium-sized pot over medium-high heat. Add the mussels, cover and cook until they just open. remove from the heat. Use a slotted spoon to remove the mussels from the pot and onto a platter. Cool the mussels to room temperature.
Add the crushed tomatoes, sugar and stock or clam nectar to the mussel-cooking liquid. Bring to a simmer, loosely cover and simmer 5 minutes. Meanwhile, remove the top shell from each mussel and discard.
When the soup has simmered 5 minutes, stir in pesto, salt and pepper. Thin with a bit more stock or clam nectar if too thick. Arrange the meat-filled half mussels in 4 heated, wide, shallow soup bowls. Ladle the soup over the mussels, sprinkle with parsley and serve.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 26.9mg||8 %|
|Sodium 675.6mg||23 %|
|Potassium 899.1mg||24 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.8g|
|Protein 15.2g||22 %|
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Calories per serving: 219
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