Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x onion sliced
- 2 x cloves garlic coarsely minced
- 2 lrg carrots cut into strips
- 4 stalk celery cut on the diagonal
- 1 c. zucchini minced
- 1 c. mushrooms minced
- 1/2 c. fennel minced
- 1 can (19 ounce) stewed tomatoes
- 1/2 c. white wine
- 1/2 c. fresh parsley minced
- 1/4 c. fresh basil minced
- 1/4 c. fresh dill minced
- 1 tsp pepper
- 1/2 tsp salt
- 1/2 tsp warm peppers minced
- 4 doz mussels cleaned and debearded
Direcciones
- In a deep skillet or possibly crockpot, heat the oil and saute/fry the onion, garlic, carrots, celery, zucchini, mushrooms and fennel for 2-3 mins. Add in the tomatoes, white wine, parsley, basil, dill, pepper, salt and warm peppers. Bring to a boil and reduce heat. Simmer about 10-15 mins. Add in the mussels and cover. Cook 2-3 mins, or possibly till the shells have opened (throw away any mussels which don't open). Serve in shallow soup bowls, ladling the wine sauce over the mussels.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 74 | 24% |
| Total Fat 8.34g | 10% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 1240mg | 52% |
| Potassium 1409mg | 40% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.66g | 6% |
| Protein 26.44g | 42% |
