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Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can’t find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Ingredients
- 2 tablespoons butter
- ¼ cup shallots, minced
- ¾ cup dry white wine
- 3 pounds mussels, cleaned and debearded
- ½ cup chopped fresh parsley
- ground black pepper to taste
Directions
Step 1
In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
Step 2
Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
Step 3
Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 158 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol42mg | 14% |
| Sodium196mg | 9% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C20mg | 98% |
| Calcium57mg | 4% |
| Iron12mg | 66% |
| Potassium360mg | 8% |
*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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source by allrecipe
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