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Mussel Stew

American.foodie's picture
  Bacon slices 6
  Onion 1 Large, around 1 cup of pieces
  Garlic 2 Clove (10 gm)
  Canned whole tomatoes 28 Ounce
  Snipped parsley 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Red pepper sauce 1⁄8 Teaspoon
  Mussels 2 Dozen

Fry bacon in 4-quart Dutch oven until crisp.
Remove bacon with slotted spoon; crumble and reserve.
Remove all but 2 tablespoons bacon fat.
Cook and stir onion and garlic in bacon fat until onion is tender.
Stir in tomatoes (with liquid), parsley, Worcestershire sauce, thyme and pepper sauce.
Break up tomatoes with fork.
Place mussels on top.
Heat to boiling; reduce heat.
Cover and simmer until mussels open, about 5 minutes.
Place 6 mussels in each of 4 shallow bowls; spoon tomato mixture over mussels.
Sprinkle with reserved bacon.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1388 Calories from Fat 283

% Daily Value*

Total Fat 32 g48.9%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 312.7 mg104.2%

Sodium 4398.8 mg183.3%

Total Carbohydrates 132 g44.1%

Dietary Fiber 21.3 g85.3%

Sugars 13.9 g

Protein 149 g297.4%

Vitamin A 159.6% Vitamin C 328.5%

Calcium 68% Iron 311.6%

*Based on a 2000 Calorie diet


Mussel Stew Recipe