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Mussels Alla Marinara

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Recipe

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
28 ounces tomatoes, canned
undrained
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2 teaspoons olive oil
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2 ea Carrots, peel inch carrots
peeled and sliced diagonally into 1/2 inch slices
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1 each onions
cut in eighths
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4 Cloves garlic
sliced
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cup white wine
dry
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1 x salt
to taste
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¼ teaspoon black pepper
freshly ground
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2 pounds mussels
scrubbed, beards removed
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Ingredients

Amount Measure Ingredient Features
809.2 ml/g tomatoes, canned
undrained
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1E+1 ml olive oil
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carrots
peeled and sliced diagonally into 1/2 inch slices
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1 each onions
cut in eighths
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4 Cloves garlic
sliced
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158 ml white wine
dry
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1 x salt
to taste
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1.3 ml black pepper
freshly ground
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907.2 g mussels
scrubbed, beards removed
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Directions

Coarsely chop tomatoes and set aside.

In a Dutch oven heat oil over medium heat.

Add carrots, onions, and garlic and sauté for 3 to 4 minutes, or until softened.

Add wine, tomatoes, salt and pepper and bring to a boil over high heat.

Add mussels, cover and cook for 3 to 4 minutes, or until they have opened.

(Discard any that do not open).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 30425% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 759mg 32%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 75g
Vitamin A 12% Vitamin C 58%
Calcium 10% Iron 64%
* based on a 2,000 calorie diet How is this calculated?
 

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