4 Serves
45 Mins
Clean the mussels thoroughly under cold running water, removing any beards and discarding any that are open and do not close when tapped.
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Vitamin E
3 mg / 15 mgVitamin K
67 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
30 µg / 2.4 µgFolate
138 µg / 400 µgCalcium
234 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
622 mg / 1,250 mgPotassium
1138 mg / 4,700 mgSodium
1122 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
9 mg / 2.3 mgSelenium
117 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat extra virgin olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.
Add the mussels to the skillet, pour in the white wine, and cover to steam for 5 minutes until the shells open.
Stir in the crushed tomatoes and crumbled feta cheese, seasoning with salt and pepper to taste, then simmer for 5 minutes until the sauce thickens.
Garnish with fresh parsley and serve immediately while hot.
32
g5
g49
g
Greek
French