Directions:
- Thoroughly scrub the mussels under running water to remove the beards and grit.
- In a saucepan, combine the mussels, oil, and wine with 1/2 cup water.
- Hand-crush the tomatoes into the mixture. Cover and cook over high heat for 10 to 15 minutes or until the shells open.
- Transfer to bowls with a slotted spoon, discarding any mussels that did not open.
- Spoon the sauce over the open mussels and sprinkle with chopped parsley and oregano.
- HINT: if you use California mussels rather than those from the east coast, they are bigger and more easily removed from the shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.43 Kcal (948 kJ) | ||
| Calories from fat | 115.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 42.33mg | 14% | |
| Sodium | 433.73mg | 18% | |
| Potassium | 505.9mg | 11% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 6.1mg | 34% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.82 Kcal (485 kJ) | ||
| Calories from fat | 59.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 20% | |
|---|---|---|---|
| Cholesterol | 21.65mg | 14% | |
| Sodium | 221.85mg | 18% | |
| Potassium | 258.76mg | 11% | |
| Total Carbs | 3.36g | 2% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 9.31g | 36% | |
| Vitamin C | 6.6mg | 21% | |
| Iron | 3.1mg | 34% | |
| Calcium | 22.3mg | 4% | |
* 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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