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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pot or Dutch oven over medium-high heat. Add the shallots and garlic and cook, stirring until the garlic is golden, 3-4 minutes. | 2. Add the tomatoes and cook until almost dry, about 3 minutes. | 3. Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot. | 4. Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron. | 5. Raise the heat to high and bring the mixture to a rapid boil. | 6. Add mussels. Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more. | 7. Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving. | 8. Discard any mussels that didn't open. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		-	-	-	-
shallot	2		sliced	230.4	53.76	8.0	0.32
garlic clove	6		smashed	-	-	-	-
tomato	1	can	drained chopped	62.068999999999996	13.7631	3.2384	0.5397
orange	1			1.7625	0.4406	0.0352	0.0045
white wine	1	cup		-	-	-	-
saffron thread	1	pinch		-	-	-	-
mussel	5		scrubbed debearded	1950.4844	83.6894	269.8926	50.8033
basil	2	cups	chopped	11.04	1.272	1.5119999999999998	0.3072

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