Directions:
- Scrub mussels well and remove beards. Cut bell peppers into 1/2-inch pieces and transfer half to a blender, reserving remaining half in a bowl. Chop onion and garlic. Add onion, garlic, cilantro, oregano, and cumin to blender and puree until smooth.
- In a 4-quart kettle heat oil over moderate heat until hot but not smoking and cook puree, stirring, 2 minutes. Add mussels, reserved bell peppers, wine, and broth and simmer, covered, 4 to 8 minutes, checking mussels occasionally after 4 minutes and transferring them as they open to a bowl. (Discard any unopened mussels after 8 minutes.) Season sauce with orange juice and salt and pepper. Serve mussels with sauce and bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.39 Kcal (730 kJ) | ||
| Calories from fat | 64.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Sodium | 226.11mg | 9% | |
| Potassium | 342.25mg | 7% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 134.7mg | 224% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51mg | 283% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.8 Kcal (221 kJ) | ||
| Calories from fat | 19.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 11% | |
|---|---|---|---|
| Sodium | 68.46mg | 9% | |
| Potassium | 103.62mg | 7% | |
| Total Carbs | 4.53g | 5% | |
| Sugars | 2.35g | 31% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 0.31g | 2% | |
| Vitamin C | 40.8mg | 224% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 15.4mg | 283% | |
| Calcium | 14.7mg | 5% | |
* 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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