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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. | 2. Add the tomato, oregano and saffron and cook for 1 minute, stirring. | 3. Sprinkle the flour over the vegetables and stir it inches. | 4. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. | 5. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open. | 6. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
jalapeno	1		chopped	1.6312	0.3656	0.0512	0.0208
tomato	1		peeled seeded chopped	41.86	9.282	2.184	0.364
oregano	1/2	teaspoon	crumbled dried	1.325	0.3446	0.045	0.0214
saffron	1	pinch	crumbled	0.1356	0.0286	0.005	0.0026
purpose flour	1/2	teaspoon		-	-	-	-
white wine	1/2	cup		-	-	-	-
mussel	2		scrubbed debearded	780.1938	33.4758	107.95700000000001	20.3213
clam juice	1/2	cup	bottled	26.5733	6.062	0.3322	0.1107
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549

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