 | | Nutrition Facts | | | Makes 4 servings | | Amount Per Serving | | | Calories | 172.8 | | | Total Carbs | 16.6 g | | | Dietary Fiber | 2.5 g | | | Sugars | 8.9 g | | | Total Fat | 3.7 g | | | Saturated Fat | 0.8 g | | | Unsaturated Fat | 1.3 g | | | Potassium | 531.1 mg | | | Protein | 6.1 g | | | Sodium | 491.2 mg | | Dietary Exchanges
3.72667 Fat, 0.15 Vegetables, 0.61689 Meat, 0.8625 Other Carbs, | | | | 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. | | Powered by ESHA | |
 Ingredients  Directions - In a small saucepan, over medium heat, heat the tomato sauce; keep warm.
- In a large pot, over medium-high heat, bring to a boil the wine, 2 tablespoons of the basil, and the garlic. Lower heat, add the mussels, put lid on pot, and steam until they open (5-8 minutes). Any mussels that have remained closed, discard. Separate the mussels into 4 serving bowls.
- Add some of the cooking liquid from the mussels and spoon the tomato sauce on top. Sprinkle with the remaining chopped basil.
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