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Spaghetti With Mussels, Tomatoes and Oregano

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.0386
Energy (kCal)574.4211
Carbohydrates (g)56.803
Total fats (g)13.2426
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally. | 2. Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. | 3. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. | 4. Add tomatoes; bring to boil. | 5. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open). | 6. Drain pasta; divide between 2 shallow bowls. | 7. Top with mussels and sauce. Makes 2 servings (can be doubled). | 8. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 8 ounces 70.3067 15.6716 1.4515 1.2927
    extra virgin olive oil 2 tablespoons - - - -
    anchovy fillet 6 tablespoon canned chopped - - - -
    garlic clove 3 chopped - - - -
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    tomato juice 2 1/4 cups diced 92.9475 19.3003 4.6474 1.5856
    mussel 1 scrubbed debearded 390.0969 16.7379 53.9785 10.1607

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



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