Ingredients
- 12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups)
- 3 teaspoons olive oil
- 12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups)
- 1 large clove garlic
- 2 pounds mussels
- 12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups)
- 28 ounces no-salt-added chopped canned tomatoes
- 1 cup dry white wine
- Nutritional Information
Nutritional analysis per serving (2 servings)
750 calories; 19 grams fat; 3 grams saturated fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 72 grams carbohydrates; 16 grams dietary fiber; 26 grams sugars; 64 grams protein; 127 milligrams cholesterol; 1786 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 large servings
Preparation
- Chop whole onion fine.
- Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
- Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
- Wash and de-beard the mussels.
- Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels. Mix well and cover pot. Cook about 4 minutes, until mussels open. Any mussels that do not open should be discarded. Stir in remaining teaspoon of oil. Serve with good crusty bread for dunking.
20 minutes
Dining and Cooking