Enjoy this meal in a bowl with toasted, halved whole wheat rolls brushed with olive oil and basil to sop up the juices, and a salad that includes peppy arugula or watercress.
- Portion size 4 servings
In large saucepan, heat oil over medium heat; cook garlic, onion, carrot and celery, stirring, for 5 minutes. Add green pepper and zucchini; cook for 5 minutes. Add tomatoes, clam juice, basil, fennel seeds, thyme, cayenne and black pepper; bring to boil, stirring. Reduce heat and simmer for 20 minutes or until thickened.
Meanwhile, scrub mussels, removing any beards. Discard any that do not close when tapped. Add to tomato mixture; cover and cook for 5 minutes or until mussels open, discarding any that do not open. Ladle into shallow soup bowls; sprinkle with green onions and parsley.
Nutritional facts <b>Per serving:</b> about
- Protein 13 g
- Calories 220.0
- Total fat 9 g
- Total carbohydrate 26 g