This MEAL-IN-A-POT campfire dinner brings back memories of seaside meals in Atlantic Canada. Serve with crusty rolls to soak up the delicious broth.
- Portion size 4 servings
Ingredients
Method
In pot, cook bacon over medium-high heat until almost crisp; drain off fat. Add onions, herb seasoning and pepper; cook, stining, for I minute. Add potatoes, stock and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Meanwhile, scrub mussels under running water and remove beards; discard any that do not close when tapped. Cut corn cobs into 2-inch (5 cm) chunks. Add mussels to pot; scatter corn and beans over top.
Cover and cook for 10 minutes or until potatoes are tender, corn and beans are tender-crisp and mussels are open. Discard any mussels that do not open. Spoon into large bowls along with broth.
Nutritional facts <b>Per serving</b>: about
- Sodium 455 mg
- Protein 21 g
- Calories 324.0
- Total fat 6 g
- Cholesterol 30 mg
- Total carbohydrate 53 g
%RDI
- Iron 44.0
- Folate 60.0
- Vitamin A 13.0
- Vitamin C 50.0
