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Has gluten from:
Not vegetarian due to:
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2 minced, plus 1-2 whole garlic cloves for rubbing toasts.
split lengthwise, then cut crosswise in half.
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Heat your stove to medium-high heat.
Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.
Add the mussels, stir to coat and increase heat to high.
Add the wine or water, and put on lid.
After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
Paint cut sides of the baguette pieces with oil and place cut side up on grill to toast.
Remove the toast from the grill and rub with the remaining garlic cloves.
Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls.
Serve with the garlic toasts.
This recipe has the following nutrient totals:
Protein 128 g
Carbohydrates 129 g
Iron 6.00 mg
Fiber 5.12 g
Calcium 70.5 mg
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