Italian Mussels

1. Cook onion and garlic in oil for 5 minutes.

2. Stir in tomatoes, wine and seasonings.

3. Simmer 5 minute.

4. Add mussels.

5. Cook covered until the shells open.

6. Sprinkle with parsley.

7. Serve the broth as a soup if desired.

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Nutrient	Quantity
Total fats	76.6667 g
Protein	115.3143 g
Carbohydrates	70.0754 g
Energy	1428.0935 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6704 g
Water	1425.9257 g
Aspartic acid	11.077 g
Calcium, Ca	458.7673 mg
Lutein + zeaxanthin	3421.3636 g
Fiber, total dietary	11.1019 g
Fatty acids, total saturated 22:0	0.0754 g
Carotene, beta	9212.9546 g
Niacin	18.2753 mg
Fatty acids, total saturated 18:4	0.3175 g
Vitamin A, RAE	1223.6568 g
Arginine	8.0184 g
Riboflavin	2.0809 mg
Tocopherol, beta	0.1041 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0629 g
Fatty acids, total saturated 20:1	1.4198 g
Glutamic acid	16.6787 g
Sodium, Na	2666.0641 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9405 g
Total lipid (fat)	76.6667 g
Manganese, Mn	31.9364 mg
Fructose	12.1475 g
Proline	4.509 g
Fatty acids, total saturated 16:0	8.9975 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.459 g
Choline, total	634.5531 mg
Sugars, total	23.0109 g
Serine	4.9757 g
Fatty acids, total saturated 10:0	0.0343 g
Fatty acids, total saturated 18:0	1.7473 g
Fatty acids, total saturated 20:4 undifferentiated	0.635 g
Vitamin B-6	1.1484 mg
Selenium, Se	408.7366 g
Ash	18.4116 g
Fatty acids, total saturated 18:1 undifferentiated	40.5572 g
Pantothenic acid	5.3987 mg
Phenylalanine	4.0102 g
Copper, Cu	1.239 mg
Betaine	0.5626 mg
Thiamin	1.7217 mg
Retinol	435.457 g
Methionine	2.4666 g
Iron, Fe	39.5648 mg
Carbohydrate, by difference	70.0754 g
Phosphorus, P	1980.0536 mg
Folate, total	546.2277 g
Tocopherol, gamma	1.3375 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.7055 g
Fatty acids, total saturated 22:1 undifferentiated	0.2359 g
Lycopene	11495.591 g
Alanine	6.6788 g
Cholesterol	254.0166 mg
Valine	4.8324 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	5.9418 g
Glycine	6.8608 g
Carotene, alpha	451.4319 g
Glucose (dextrose)	10.2521 g
Fatty acids, total saturated 14:0	0.5528 g
Zinc, Zn	16.0092 mg
Isoleucine	4.8045 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0098 g
Fatty acids, total polyunsaturated	11.7656 g
Fatty acids, total saturated 14:1	0.0057 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	7.7537 g
Tocotrienol, alpha	0.0459 mg
Vitamin A, IU	17185.0872 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1996 g
Folate, DFE	546.2277 g
Tryptophan	1.242 g
Vitamin C, total ascorbic acid	184.1128 mg
Phytosterols	152.1416 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.001 g
Fatty acids, total polyunsaturated 18:1 c	0.0556 g
Fatty acids, total saturated 20:0	0.2293 g
Tyrosine	3.5323 g
Vitamin B-12	108.8642 g
Vitamin K (phylloquinone)	640.7157 g
Fatty acids, total saturated	11.7093 g
Histidine	2.1433 g
Fatty acids, total monounsaturated	44.2272 g
Threonine	4.7863 g
Folate, food	546.2277 g
Fatty acids, total polyunsaturated 17:0	0.0147 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	0.149 g
Vitamin E (alpha-tocopherol)	15.9035 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.2952 g
Magnesium, Mg	409.9748 mg
Lysine	8.2189 g
Potassium, K	4489.0105 mg
Cystine	1.4613 g
Fluoride, F	10.3251 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Olive oil	4 tablespoons	477.36	0	54
Tomato	2	80.4198	17.3796	0.8936
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	1 pinch	0.3608	0.0919	0.0047
Garlic Clove	2	8.94	1.9836	0.03
Green Onion	4	76.68	16.3016	1.3348
red chili pepper	1 pinch	0.0781	0.0172	0.0009
mussel	2	780.1938	33.4758	20.3213