Directions:
- Heat oil in a large Dutch oven over medium-high heat; add onion and fennel. Cook 5 minutes or until tender, stirring often. Add tomato and next 3 ingredients, and cook 3 minutes or until tomato softens, stirring often. Add wine, and bring to a boil. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.4 Kcal (1136 kJ) | ||
| Calories from fat | 68.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 12% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 756.41mg | 32% | |
| Potassium | 920.1mg | 20% | |
| Total Carbs | 14.17g | 5% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 27.97g | 56% | |
| Vitamin C | 29.1mg | 49% | |
| Iron | 9.4mg | 52% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.77 Kcal (342 kJ) | ||
| Calories from fat | 20.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 12% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 21% | |
| Sodium | 227.91mg | 32% | |
| Potassium | 277.23mg | 20% | |
| Total Carbs | 4.27g | 5% | |
| Sugars | 0.61g | 8% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 8.43g | 56% | |
| Vitamin C | 8.8mg | 49% | |
| Iron | 2.8mg | 52% | |
| Calcium | 24.2mg | 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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