4.5
2 ratings

Mussels Marinara

Mussels Marinara

Serve Mussels Marinara when the weather just starts to turn chilly. It’s sort of like eating a hearty soup with just the right warmth for a fall meal, but it won’t weigh you down. I love sopping up the warm garlic-studded broth with garlic bread – vampires beware!

Ready in
30 m
2
Servings
517
Calories Per Serving

Ingredients

  • 1.5 Pounds Mussels, scrubbed and beards removed
  • 2 Tablespoons Olive oil
  • 1 Shallot, minced
  • 3 Garlic cloves, minced
  • 2/3 Cups White wine
  • 1 14.5-ounce can of diced tomatoes
  • 1/2 Teaspoon Ground black pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Dried oregano
  • 1/4 Teaspoon Red pepper flakes
  • 2 Tablespoons Fresh parsley, torn, divided

Directions

1. Sort through your mussels and discard any that are broken or open, then remove the beards and scrub the shells with a wire or stiff bristle brush.

2. Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, but be sure not to burn it, then add the salt, pepper, oregano, and red pepper flakes, stirring.

3. Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.

4. Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.

Nutritional Facts
Servings2
Calories Per Serving517
Total Fat22g34%
Sugar8gN/A
Saturated3g17%
Cholesterol95mg32%
Protein43g87%
Carbs28g9%
Vitamin A230µg26%
Vitamin B1241µg100%
Vitamin B60.6mg29.7%
Vitamin C62mg100%
Vitamin E5mg26%
Vitamin K80µg100%
Calcium192mg19%
Fiber5g22%
Folate (food)177µgN/A
Folate equivalent (total)177µg44%
Iron16mg87%
Magnesium152mg38%
Monounsaturated12gN/A
Niacin (B3)7mg36%
Phosphorus743mg100%
Polyunsaturated4gN/A
Potassium1669mg48%
Riboflavin (B2)0.9mg50.2%
Sodium1505mg63%
Thiamin (B1)2mg100%
Zinc6mg40%