Spiced Mussels In White Wine

1. Heat butter in large pot on medium heat.

2. Add onion, garlic, curry powder and fennel seeds. Sauté 1 minute.

3. Add wine and bring to boil.

4. Stir in mussels, cover pan and cook until mussels open, shaking pan occasionally.

5. Remove mussels and reduce liquid by half.

6. Stir in cream and cook together for 3 minutes or until slightly thickened.

7. Add parsley and season.

8. Return mussels, stir everything together and serve.

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Nutrient	Quantity
Total fats	65.1722 g
Protein	114.672 g
Carbohydrates	49.6149 g
Energy	1256.7798 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5638 g
Water	876.9805 g
Aspartic acid	11.0008 g
Calcium, Ca	430.7205 mg
Lutein + zeaxanthin	425.436 g
Fiber, total dietary	4.2978 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	457.024 g
Niacin	15.7611 mg
Fatty acids, total saturated 18:4	0.3175 g
Vitamin A, RAE	802.793 g
Arginine	8.4722 g
Riboflavin	2.1654 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0051 g
Fatty acids, total saturated 20:1	1.2623 g
Glutamic acid	16.0936 g
Sodium, Na	2655.4739 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4864 g
Total lipid (fat)	65.1722 g
Manganese, Mn	31.3985 mg
Fructose	0.9188 g
Proline	4.8414 g
Fatty acids, total saturated 16:0	13.9676 g
Fatty acids, total saturated 8:0	0.3711 g
Sucrose	0.7054 g
Choline, total	616.3681 mg
Sugars, total	6.6398 g
Serine	5.1644 g
Fatty acids, total saturated 10:0	0.7551 g
Fatty acids, total saturated 18:0	4.9731 g
Fatty acids, total saturated 20:4 undifferentiated	0.635 g
Vitamin B-6	0.6071 mg
Selenium, Se	408.1901 g
Ash	16.3623 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	14.0388 g
Pantothenic acid	5.0888 mg
Phenylalanine	4.1789 g
Copper, Cu	1.1772 mg
Betaine	0.646 mg
Thiamin	1.719 mg
Retinol	764.257 g
Methionine	2.5957 g
Iron, Fe	37.4326 mg
Carbohydrate, by difference	49.6149 g
Phosphorus, P	2010.1061 mg
Folate, total	426.4969 g
Tocopherol, gamma	0.2447 mg
Fatty acids, total saturated 4:0	1.2998 g
Fatty acids, total saturated 20:5 n-3 (EPA)	1.7055 g
Fatty acids, total saturated 22:1 undifferentiated	0.2362 g
Alanine	6.8099 g
Cholesterol	387.2166 mg
Valine	5.0927 g
Fatty acids, total saturated 18:2 undifferentiated	4.0935 g
Glycine	7.0432 g
Glucose (dextrose)	1.4018 g
Fatty acids, total saturated 14:0	4.5173 g
Zinc, Zn	15.8425 mg
Isoleucine	5.0098 g
Fatty acids, total saturated 12:0	0.4392 g
Fatty acids, total polyunsaturated	9.8136 g
Leucine	8.1234 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	3320.5273 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1996 g
Folate, DFE	426.4969 g
Tryptophan	1.3202 g
Vitamin C, total ascorbic acid	88.8082 mg
Phytosterols	11.54 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.1748 g
Fatty acids, total saturated 6:0	0.3632 g
Tyrosine	3.7224 g
Vitamin B-12	109.1042 g
Vitamin K (phylloquinone)	131.0632 g
Fatty acids, total saturated	28.1455 g
Histidine	2.2413 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	18.5363 g
Threonine	4.9103 g
Folate, food	426.4969 g
Vitamin D (D2 + D3)	0.72 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	6.6214 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	2.2952 g
Magnesium, Mg	350.9987 mg
Lysine	8.4198 g
Potassium, K	3266.1906 mg
Cystine	1.5033 g
Fluoride, F	4.37 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Whipping cream	1 cup	350.4	3.552	37.092
Onion	1	28	6.538	0.07
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Parsley	2 tablespoons	2.736	0.4811	0.06
fennel seed	0.5 teaspoon	3.45	0.5229	0.1487
Garlic Clove	1	0	0	0
salt black pepper	0	0	0	0
mussel	2	780.1938	33.4758	20.3213