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Tuscany mussels
A classic favourite is quick and economical to make. Mussels are cooked with wine, parsley, garlic and tomatoes. Serve with fresh bread.
What you need
- 2 1/2 l mussels in shells
- 2 onions, peeled and finely chopped
- 150 ml dry white wine
- 150 ml water
- 20-30 g fresh parsley, roughly chopped
- 6 tsp olive oil
- 2 cloves garlic, peeled and crushed
- 400 g canned chopped tomatoes
- seasoning
- to garnish
- 3 tsp chopped fresh parsley
Method
Scrub the mussels in several lots of cold water. Discard any that do not close when tapped sharply. Remove any beards.
Put into a large saucepan with half the onion, the wine, water and the bunch of parsley. Cover. Cook steadily for 5 min until shells open. Strain the mussels, saving the liquid. Discard any mussels that do not open.
Heat the oil in a saucepan. Add the remaining onion and garlic. Cook gently for 5 min, stirring occasionally. Add the tomatoes and juice from the can. Add the reserved mussel liquid. Simmer for 10 min.
Season to taste. Add the mussels. Heat through for 2-3 min only. Do not cook for longer as this would toughen the fish. To serve, sprinkle over the chopped parsley
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Preparation 25 minutes Cook 22 minutes Total 47 minutes -
Energy 136 kcal/serving Fat 2.68 g/serving Carbohydrates 43.37 g/serving Glycaemic Index 7 Glycaemic Load 0.82 
Serving suggestion
Hot crusty bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 571 | 217 | 10475 | 8350 |
| Energy (kcal) | 136 | 51.9 | 2500 | 2000 |
| Protein (g) | 2.10 | 0.80 | ||
| Carbohydrate (g) | 12.0 | 4.57 | 345 | 275 |
| Fat (g) | 7.05 | 2.68 | 95 | 70 |
| Fat (saturated) (g) | 0.96 | 0.36 | ||
| Fibre (g) | 2.58 | 0.98 | ||
| Sodium (mg) | 18.8 | 7.14 | ||
| Salt (equivalent) (g) | 0.05 | 0.02 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 90.9 | 34.6 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.21 | 0.08 | 2 |
| Vitamin C (mg) | 27.4 | 10.4 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.42 | 0.54 | 10 |
| Zinc (mg) | 0.42 | 0.16 | 15 |
| Calcium (mg) | 60.0 | 22.8 | 800 |
| Folate (mcg) | 31.2 | 11.9 | 200 |
| Iron (mg) | 1.26 | 0.48 | 14 |
| Magnesium (mg) | 26.9 | 10.2 | 300 |
| Niacin (mg) | 0.96 | 0.36 | 18 |
| Pantothenic acid (mg) | 0.29 | 0.11 | 6 |
| Riboflavin (mg) | 0.06 | 0.02 | 1.6 |
| Phosphorous (mg) | 54.7 | 20.8 | 800 |
| Thiamin (mg) | 0.09 | 0.03 | 1.4 |
This recipe is:
- Low in fat
Demi-veg
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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