Serve with Baguette and Mixed Greens with Dijon Vinaigrette (see recipe links below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2002
Ingredients
Method
Rinse mussels and remove any beards; discard any that do not close. Set aside.
In Dutch oven or large saucepan, heat oil over medium heat; cook potatoes, onion, garlic, basil, salt and pepper, stirring occasionally, for 4 minutes.
Add stock; simmer for 2 minutes. Add red and yellow peppers; bring to boil. Add mussels and peas; cover and simmer until mussels open, about 5 minutes. Discard any that do not open.
Nutritional facts <b>Per serving:</b> about
- Sodium 591 mg
- Protein 11 g
- Calories 184.0
- Total fat 5 g
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 28.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 21.0
- Vitamin C 180.0
