Directions:
- With a swift tug pull the beards off the mussels and set aside.
- Heat the olive oil in a large 6-8 quart pan over a medium-high heat and add garlic, onion, and celery. Cook, stirring often, for 7 minutes or until vegetable have become soft. Cut up the tomatoes and add along with the liquid to the vegetables in the pan. Bring to a boil, reduce heat, cover, simmer 15 minutes. Add wine, parsley and pepper. Cover and bring to a boil.
- Add mussels, cover, and cook 7-9 minutes or until shells pop open.Discard unopened mussels. With a slotte spoon transfer mussles to wide shallow bowls and ladle sauce over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.31 Kcal (1249 kJ) | ||
| Calories from fat | 69.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 74.07mg | 25% | |
| Sodium | 776.34mg | 32% | |
| Potassium | 1002.07mg | 21% | |
| Total Carbs | 15.62g | 5% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 32.47g | 65% | |
| Vitamin C | 31.2mg | 52% | |
| Iron | 10.9mg | 61% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.03 Kcal (348 kJ) | ||
| Calories from fat | 19.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 12% | |
|---|---|---|---|
| Cholesterol | 20.62mg | 25% | |
| Sodium | 216.08mg | 32% | |
| Potassium | 278.9mg | 21% | |
| Total Carbs | 4.35g | 5% | |
| Sugars | 0.54g | 8% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 9.04g | 65% | |
| Vitamin C | 8.7mg | 52% | |
| Iron | 3mg | 61% | |
| Calcium | 26.6mg | 10% | |
* 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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