- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 530 mg
This fiery seafood can be served as an appetizer or as a main dish. It's a great addition to any holiday spread. Just make sure to serve with toasted crusty bread for soaking up all the flavors.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 530 mg
Ingredients
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Directions
- Thoroughly wash the mussels and remove "beards," if necessary. Throw out any that are broken or open. Refrigerate until use.
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions and saute until translucent, 7 to 8 minutes. Add the garlic and red pepper flakes, then cook about 2 minutes. Add the tomatoes and white wine. Turn the heat to low. Cook 7 to 8 minutes more, stirring occasionally. Stir in the butter. Add the mussels, then increase the heat to medium-high. Cover and let cook until the mussels have opened, about 5 minutes. Top with the parsley, then serve with the crusty bread.
