Directions:
- In a large pot, bring the wine to a simmer. Add the mussels and poach, removing each one as it opens, and set aside in a large bowl. When all mussels have been removed, increase heat and reduce the liquid to 2/3 cup. Set aside.
- Remove cooled mussels from shells and discard shells. Set mussels aside.
- In a 14 to 16-inch saute pan, heat the olive oil and add the garlic. Cook gently 1 to 2 minutes, until softened but not browned. Add the anchovies and chili flakes and toss over heat 1 to 2 minutes. Add the mussels, reduced cooking liquid and vinegar and simmer 1 to 2 minutes. Remove from heat and allow to cool. Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1085.26 Kcal (4544 kJ) | ||
| Calories from fat | 584.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.97g | 100% | |
|---|---|---|---|
| Cholesterol | 68mg | 23% | |
| Sodium | 147.83mg | 6% | |
| Potassium | 845.42mg | 18% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 23.6g | 47% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 3.7mg | 21% | |
| Calcium | 238.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 157.61 Kcal (660 kJ) | ||
| Calories from fat | 84.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 100% | |
|---|---|---|---|
| Cholesterol | 9.88mg | 23% | |
| Sodium | 21.47mg | 6% | |
| Potassium | 122.78mg | 18% | |
| Total Carbs | 2.78g | 6% | |
| Sugars | 0.71g | 20% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 3.43g | 47% | |
| Vitamin C | 1mg | 11% | |
| Iron | 0.5mg | 21% | |
| Calcium | 34.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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