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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 1 sweet onion
- 1 clove garlic (finely chopped)
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 4 lb. mussels (2 bags, well scrubbed)
- 2 Tbsp. finely chopped fresh parsley
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 8 slices Italian bread (1/2 inch thick, crusty)
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Directions
- Brush both sides of bread slices with 1 tablespoon Olive Oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
- Heat remaining 1 tablespoon Olive Oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol125mg42% |
Sodium1540mg64% |
Potassium1630mg47% |
Protein59g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C70% |
Calcium15% |
Iron110% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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