15 Ingredients
  • 2 teaspoons olive oil
  • 1/2 cup chopped fennel bulb
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 cup diced tomato
  • 1 cup dry vermouth
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 28 fresh mussels, scrubbed and debearded
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
Nutrition
606
30% daily value
2 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

17% 11

Saturated

9% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

23% 69

Carbs (net)

- 62

Fiber

27% 7

Sugars

- 8

Sugars, added

- 0

Protein

72% 36

Cholesterol

20% 59

Sodium

47% 1122

Calcium

15% 152

Magnesium

33% 138

Potassium

29% 1361

Iron

62% 11

Zinc

42% 5

Phosphorus

83% 580

Vitamin A

19% 167

Vitamin C

54% 49

Thiamin (B1)

92% 1

Riboflavin (B2)

47% 1

Niacin (B3)

35% 6

Vitamin B6

38% 0

Folate equivalent (total)

33% 133

Folate (food)

- 133

Folic acid

- 0

Vitamin B12

1058% 25

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

95% 114
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