- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2010
MethodMarinara Sauce: In saucepan, heat oil over medium heat; fry garlic, turning, until golden, about 3 minutes. Remove pan from heat.
Add tomatoes, mashing with potato masher. Stir in vinegar, salt, sugar, hot pepper flakes and basil. Return to heat and bring to boil; reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Let cool. Transfer to food processor or blender; purée until smooth.
Meanwhile, scrub mussels and remove any beards. Discard any that do not close when tapped. Set aside.
In Dutch oven, heat oil over medium-high heat; fry onion until softened, about 5 minutes.
Stir in wine and Marinara Sauce; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Serve over spaghetti. Sprinkle with basil.
Nutritional facts Per serving: about
- Sodium 748 mg
- Protein 24 g
- Calories 597.0
- Total fat 11 g
- Potassium 757 mg
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 98 g
- Iron 65.0
- Folate 121.0
- Calcium 11.0
- Vitamin A 7.0
- Vitamin C 53.0