Seafood
Provençal Black Mussels
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- mussels in the shell12.91 oz (366 g)
- canned peeled tomatoes in juice8.82 oz (250 g)
- extra-virgin olive oil0.71 oz (20 g)
- fresh thyme0.11 oz (3 g)
- fresh sage0.11 oz (3 g)
- garlic0.14 oz (4 g)
- dry white wine1.41 oz (40 g)
- fine salt0.12 oz (3.5 g)
Directions
- Sauté the peeled, diced tomatoes in olive oil. Add the thawed mussels, thyme, oregano, coarsely chopped garlic, white wine, and salt.
- Simmer for 3–5 minutes, until the mussels are cooked and the sauce has thickened slightly.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
187kcal
31.2 gProtein
4.4 gFat
5.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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