| 2 lb Mussels |
1/2 lb |
$4.67 per pound
|
$2.33 |
| 6 oz link sausage; 2 links (I used Aidell's chicken artichoke) cut into quarters |
1 1/2 oz |
$6.09 per 16 ounces
|
$0.57 |
| 4 oz celery; 2 stalks, diced |
1 oz |
$1.99 per pound
|
$0.12 |
| 8 oz onions; 1 large, diced |
2 oz |
$0.79 per pound
|
$0.10 |
| 3 cloves garlic, pressed and creamed |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 8 ea Roma tomatos, about 16 oz seeded and diced |
2 item |
$1.99 per pound
|
$1.09 |
| Minced parsley for garnish |
1/4 parsley |
$1.09 per cup
|
$0.00 |
| 3 tbsp olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 3 cups chicken stock |
3/4 cup |
$0.99 per 14 1/2 ounces
|
$0.43 |
| 3/4 cup dry white wine |
3 tablespoons |
$0.35 per fluid ounce
|
$0.53 |
| 5 oz tomato paste |
1 1/4 oz |
$1.29 per 6 ounces
|
$0.27 |
| 1 tsp dried basil |
1/4 teaspoon |
$3.49 per 5/8 ounces
|
$0.03 |
| 1 tsp Italian herbs |
1/4 teaspoon |
n/a
|
|
| 2 tsp italian sausage seasoning (I used Penzey's) |
1/2 teaspoon |
$6.09 per 16 ounces
|
$0.03 |
| 1 tbs lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| Total per Serving |
$5.69 |
| Total Recipe |
$22.76 |
Suggestions?