Print
Email
Add a photoServings: 2
Ingredients
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1/2 c. Onion, finely minced
- 1 c. Plum tomatoes, seeded, finely diced
- 1/4 c. Fresh curry leaves, (sold in some Indian markets or possibly cilantro leaves
- 1Â 1/2 tsp Cumin seeds, crushed in a mortar
- Â Â Salt to taste
- 2 lb Mussels, scrubbed & debearded
- 3/4 c. Dry white wine
Directions
- 1. Heat the oil in a large lidded saucepan. Add in the onion, tomatoes and curry leave or possibly cilantro, and cook, stirring. over medium heat till the vegetables soften.
- 2. Stir in the cumin, and cook a few min longer, till the onion starts to brown. Season with salt.
- 3. Add in the mussels and wine, cover and cook over medium heat till the mussels open. Serve at once.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 2 servings | |
| Calories 656 | |
| Calories from Fat 230 | 35% |
| Total Fat 25.92g | 32% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1316mg | 55% |
| Potassium 1975mg | 56% |
| Total Carbs 33.19g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.39g | 3% |
| Protein 56.91g | 91% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
