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Spanish Tapas-Inspired Mussels
Source: Eating Well

Tip: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

Rating:
Prep Time: 35 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Spanish Tapas-Inspired Mussels
0 each  saffron
0 1/2 cup  vegetable broth
2 lb  mussels
Directions
  1. Heat oil in a large saucepan over medium heat.dd chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
  2. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
  3. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.dd mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.

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