Directions:
- In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the tomato, oregano and saffron and cook for 1 minute, stirring.
- Sprinkle the flour over the vegetables and stir it inches.
- Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
- Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.04 Kcal (1574 kJ) | ||
| Calories from fat | 176.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.66g | 30% | |
|---|---|---|---|
| Cholesterol | 63.78mg | 21% | |
| Sodium | 700.98mg | 29% | |
| Potassium | 951.04mg | 20% | |
| Total Carbs | 14.72g | 5% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 28.65g | 57% | |
| Vitamin C | 33.6mg | 56% | |
| Iron | 9.3mg | 51% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.99 Kcal (423 kJ) | ||
| Calories from fat | 47.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 30% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 21% | |
| Sodium | 188.25mg | 29% | |
| Potassium | 255.41mg | 20% | |
| Total Carbs | 3.95g | 5% | |
| Sugars | 0.7g | 10% | |
| Dietary Fiber | 0.28g | 4% | |
| Protein | 7.7g | 57% | |
| Vitamin C | 9mg | 56% | |
| Iron | 2.5mg | 51% | |
| Calcium | 21.2mg | 8% | |
* 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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