Mussel and Tomato Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

171 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	teaspoons	garlic	minced
1/3	cup	olive oil, extra-virgin
1	pinch	sweet red bell peppers
1	cup	tomatoes, canned	chopped, drained

Directions

In a large saucepan, cook 2 teaspoons of garlic in 1/3 cup virgin olive oil for 1 minute.

Add 1 cup drained chopped canned plum tomatoes,a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.

Cover and simmer until the mussels open.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 79g

Amount per Serving

Calories 171 95% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 86mg	4%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 1.0g	1%

Vitamin A	1%		Vitamin C	10%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Peaches

Last Recipes Viewed

Recipe Bite

Thanksgiving Dinner

by Josh Khan

Aside from great food, Thanksgivings also involve teamwork. Everyone can pitch in and try to help out the one aunt and uncle who are hosting the dinner. ...

Member Review

Fresh Asparagus-Shrimp Rice

This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.