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This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
Ingredients
- 4 quarts mussels, cleaned and debearded
- 2 cloves garlic, minced
- 1 onion, chopped
- 6 tablespoons chopped fresh parsley
- 1 bay leaf
- ¼ teaspoon dried thyme
- 2 cups white wine
- 3 tablespoons butter, divided
Directions
Step 1
Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
Step 2
Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
Step 3
Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat6g | 28% |
| Cholesterol70mg | 23% |
| Sodium330mg | 14% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars4g | |
| Protein19g | |
| Vitamin C26mg | 128% |
| Calcium97mg | 7% |
| Iron20mg | 113% |
| Potassium608mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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