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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the mussels and pull off the beard. (If any are open, tap them firmly and close them. If they don't close, throw them out). | 2. In a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat. Add the tomato paste and stir for a further 2 minutes. Keep stirring so the tomato paste doesn't burn. | 3. Add the tomatoes, chilli, basil, sugar, white wine, salt and pepper to taste. | 4. Reduce heat and simmer for 15 minutes. | 5. While the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water. Cover and cook for approximately 5-7 minutes, gently shaking the pan now and then. | 6. When the mussels have opened, add them to the sauce and allow to warm through. (If some haven't opened that's actually okay - throw them in too.). | 7. Turn off the heat and garnish with additional fresh basil, if you like. | 8. Serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	750	g		645.0	27.675	89.25	16.8
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
garlic clove	2		chopped	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chili	1		chopped	1.25	0.2956	0.0625	0.0062
basil leaf	1	tablespoon	chopped	-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
white wine	1/2	cup		-	-	-	-
sea salt black pepper				-	-	-	-
bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.