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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (595g) Recipe makes 2 servings |
||
| Calories 478 | ||
| Calories from Fat 99 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 1858mg | 77% | |
| Potassium 1751mg | 50% | |
| Total Carbohydrate 39.6g | 13% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 23.3g | ||
| Protein 32.0g | 64% | |
Steamed Mussels
By: SEvans
Feb 14, 2005
Deliscious Maritime Muscles
SERVES 2
Ingredients
- 2 cups spaghetti sauce
- 1 cup white wine
- fresh garlic
- bay leaf
- 1 lb fresh mussels
Directions
1
In a large pot combine spaghetti sauce, wine, garlic and bay leaf.2
Bring the ingredients to a boil.3
Add the fresh muscles and steam until they have opened- this takes approximately 3 to 5 minutes.4
Discard any muscles that did not open.5
Serve with a bagette or any form of bread for absorbing the sauce.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Mussels
- Cuisine > North American > Canadian > Atlantic
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: PetiteChef in Pennsylvania
On Aug 19, 2005
Mmmmm! The bay leaf, wine and garlic went together perfectly and made a fantastic dish. I actually used mussel meat instead of of shelled because I live overseas currently and it's the closest I could find. It went great over pasta! Thanks SEvans!
From: Elkaybee
On Nov 6, 2005
This recipe was sooooo easy. I added some onion to the sauce.... I added some parsley & basil when I added the mussels.. My husband said it was the best sauce he had ever tasted and will have some crusty bread to mop up the remaining sauce tomorrow. Can't wait to make it again
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