Mussels with Italian Turkey Sausage, Tomato & Basil
When mussels and turkey sausage meet up with white wine and tomato, pure kitchen alchemy occurs in this quick dinner recipe. The broth that brews at the bottom of the pot will make you feel that a piece of crusty bread (for soaking, of course) is your new best friend.
Source: EatingWell Magazine, July/August 2014
Gallery
Recipe Summary test
Nutrition Profile:
Ingredients
Directions
Tips
To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
Nutrition Facts
Serving Size:
about 3 1/2 cups mussels & 1/2 cup broth Per Serving:
281 calories; protein 24.6g; carbohydrates 11.1g; dietary fiber 0.8g; sugars 2.2g; fat 10.2g; saturated fat 2g; cholesterol 69.9mg; vitamin a iu 912.5IU; vitamin c 18mg; folate 64.2mcg; calcium 52.5mg; iron 5.3mg; magnesium 48.2mg; potassium 501.8mg; sodium 513.2mg; thiamin 0.3mg.
Exchanges:
1 vegetable, 3 1/2 lean meat, 1/2 fat