Garlic-Sauced Mussels Over Spaghetti

1. Heat oil in skillet. Add garlic, onions, red pepper flakes and mussels. Cook on high until mussels open, about 5 minutes.

2. Cook spaghetti according to package directions.

3. Discard any mussels tat do not open. Add white wine to mussels; simmer until heated through.

4. Serve over the spaghetti.

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Nutrient	Quantity
Total fats	73.533 g
Protein	113.3556 g
Carbohydrates	206.7998 g
Energy	1962.4153 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7473 g
Water	703.6494 g
Aspartic acid	9.1706 g
Calcium, Ca	399.8144 mg
Lutein + zeaxanthin	9170.16 g
Fiber, total dietary	26.913 g
Fatty acids, total saturated 22:0	0.0725 g
Carotene, beta	4040.01 g
Niacin	21.792 mg
Fatty acids, total saturated 18:4	0.2381 g
Vitamin A, RAE	663.0327 g
Arginine	7.0916 g
Riboflavin	1.9225 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Fatty acids, total saturated 20:1	1.1069 g
Glutamic acid	21.8566 g
Sodium, Na	2051.9384 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6218 g
Total lipid (fat)	73.533 g
Manganese, Mn	29.5278 mg
Fructose	3.0104 g
Proline	6.5625 g
Fatty acids, total saturated 16:0	8.6156 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.2272 g
Choline, total	489.605 mg
Sugars, total	11.8438 g
Serine	5.0914 g
Fatty acids, total saturated 10:0	0.0172 g
Fatty acids, total saturated 18:0	1.5936 g
Fatty acids, total saturated 20:4 undifferentiated	0.4763 g
Vitamin B-6	1.3128 mg
Selenium, Se	451.5879 g
Ash	16.078 g
Fatty acids, total saturated 18:1 undifferentiated	40.3171 g
Pantothenic acid	6.4195 mg
Phenylalanine	4.3788 g
Copper, Cu	1.8482 mg
Betaine	0.054 mg
Thiamin	1.9996 mg
Retinol	326.5927 g
Methionine	2.3045 g
Iron, Fe	32.9119 mg
Carbohydrate, by difference	206.7998 g
Phosphorus, P	2146.621 mg
Folate, total	438.0786 g
Tocopherol, gamma	0.5843 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.2792 g
Fatty acids, total saturated 22:1 undifferentiated	0.1769 g
Alanine	5.8205 g
Cholesterol	190.5124 mg
Valine	4.8685 g
Fatty acids, total saturated 18:2 undifferentiated	6.7662 g
Glycine	6.0492 g
Glucose (dextrose)	2.3288 g
Fatty acids, total saturated 14:0	0.419 g
Zinc, Zn	17.5676 mg
Isoleucine	4.7205 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	11.3804 g
Fatty acids, total saturated 14:1	0.0028 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	7.8066 g
Vitamin A, IU	7820.5325 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1497 g
Folate, DFE	438.0786 g
Tryptophan	1.2984 g
Vitamin C, total ascorbic acid	76.2681 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.2264 g
Tyrosine	3.409 g
Vitamin B-12	81.6482 g
Vitamin K (phylloquinone)	600.7074 g
Fatty acids, total saturated	10.9948 g
Histidine	2.1794 g
Fatty acids, total monounsaturated	43.2934 g
Threonine	4.3186 g
Folate, food	438.0786 g
Fatty acids, total polyunsaturated 17:0	0.0133 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Vitamin E (alpha-tocopherol)	13.4838 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.7214 g
Magnesium, Mg	653.0265 mg
Lysine	6.6958 g
Potassium, K	3296.9749 mg
Cystine	1.9085 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.25 cup	0	0	0
Olive oil	0.25 cup	477.36	0	54
Spaghetti	8 ounces	848.16	170.5668	3.5796
Garlic Clove	3	13.41	2.9754	0.045
Green Onion	2	38.34	8.1508	0.6674
red pepper flake	0.25 teaspoon	0	0	0
mussel	1.5 1/2	585.1453	25.1068	15.241