Mussels With Tomato Wine Broth

1. Heat oil in a large skillet over medium heat.

2. Add garlic and crushed red pepper, and cook 1 minute, stirring constantly.

3. Add wine; simmer 3 minutes. Add tomato, salt, and black pepper; cook 1 minute.

4. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in arugula; serve immediately.

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Nutrient	Quantity
Total fats	35.2065 g
Protein	115.8149 g
Carbohydrates	64.3312 g
Energy	1041.882 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3701 g
Water	1272.6151 g
Aspartic acid	11.3412 g
Calcium, Ca	380.8997 mg
Lutein + zeaxanthin	1425.3305 g
Fiber, total dietary	6.82 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	2440.0075 g
Niacin	17.3753 mg
Fatty acids, total saturated 18:4	0.3175 g
Vitamin A, RAE	656.0122 g
Arginine	8.0614 g
Riboflavin	2.1614 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	1.2939 g
Glutamic acid	17.1096 g
Sodium, Na	2676.7479 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4275 g
Total lipid (fat)	35.2065 g
Manganese, Mn	31.6618 mg
Fructose	0.0013 g
Proline	4.5458 g
Fatty acids, total saturated 16:0	4.3351 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	643.3908 mg
Sugars, total	22.4687 g
Serine	5.0192 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.9219 g
Fatty acids, total saturated 20:4 undifferentiated	0.6358 g
Vitamin B-6	0.9775 mg
Selenium, Se	409.3737 g
Ash	17.7778 g
Fatty acids, total saturated 18:1 undifferentiated	11.6603 g
Pantothenic acid	7.4456 mg
Phenylalanine	4.0429 g
Copper, Cu	1.3903 mg
Betaine	0.1047 mg
Thiamin	1.8027 mg
Retinol	435.457 g
Methionine	2.4893 g
Iron, Fe	39.3804 mg
Carbohydrate, by difference	64.3312 g
Phosphorus, P	1966.9816 mg
Folate, total	468.6576 g
Tocopherol, gamma	0.3311 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	1.7055 g
Fatty acids, total saturated 22:1 undifferentiated	0.2359 g
Lycopene	0.115 g
Alanine	6.7249 g
Cholesterol	254.0166 mg
Valine	4.9011 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.9687 g
Glycine	6.9231 g
Carotene, alpha	421.269 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.5354 g
Zinc, Zn	15.1402 mg
Isoleucine	4.8678 g
Fatty acids, total saturated 12:0	0.0017 g
Fatty acids, total polyunsaturated	7.5001 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	7.8597 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	5871.0735 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1996 g
Folate, DFE	468.6576 g
Tryptophan	1.2585 g
Vitamin C, total ascorbic acid	206.3402 mg
Phytosterols	30.364 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	3.5762 g
Vitamin B-12	108.8642 g
Vitamin K (phylloquinone)	108.032 g
Fatty acids, total saturated	5.9173 g
Histidine	2.1716 g
Fatty acids, total monounsaturated	14.6355 g
Threonine	4.8154 g
Folate, food	468.6576 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	9.1604 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.2952 g
Magnesium, Mg	383.3569 mg
Lysine	8.3163 g
Potassium, K	4178.0683 mg
Cystine	1.5053 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	1.5 1/2	6.705	1.4877	0.0225
Red wine	1 cup	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	3 cups	124.2	27.54	1.08
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red pepper flake	0.25 teaspoon	0	0	0
mussel	2 lbs	780.1938	33.4758	20.3213
arugula	2 cups	10	1.46	0.264