This easy and impressive dish is just the thing for Friday night entertaining. Serve with spaghetti or a baguette to soak up the tasty sauce. Serve with spaghetti and steamed rapini or broccoli.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Method
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make-ahead: Refrigerate for up to 2 hours.)In Dutch oven, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally, until softened, about 5 minutes.
Stir in wine, sauce and half of the parsley; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.
Nutritional facts Per serving: about
- Sodium 452 mg
- Protein 14 g
- Calories 205.0
- Total fat 9 g
- Cholesterol 29 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 42.0
- Folate 26.0
- Calcium 9.0
- Vitamin A 10.0
- Vitamin C 65.0
