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Mussels Alla Marinara

 

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.
30

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 30425% of calories 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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