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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (281g) Recipe makes 6 servings |
||
| Calories 238 | ||
| Calories from Fat 46 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 752mg | 31% | |
| Potassium 812mg | 23% | |
| Total Carbohydrate 11.7g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.4g | ||
| Protein 27.5g | 55% | |
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By: mermaidmagic
Feb 9, 2005
I learned how to cook and season mussels from a Greek cookbook I own. I've added fresh lemon juice to this mix as well and garnished with fresh parsley and lemon slices when serving guests.
SERVES 6
Ingredients
- 3 lbs mussels
- 1 cup dry white wine
- 3 shallots, chopped
- 2 cloves garlic, minced
- 1/3 cup fresh parsley leaves, chopped
- 1/2 teaspoon fresh thyme leave or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
Scrub the mussels to clean.2
Remove any exposed beards.3
Note that removing the beards kills the mussels, so do not do it until you are ready to prepare the dish.4
Rinse well several times to remove any sand.5
Place the wine, shallots, garlic, parsley, thyme, salt& pepper in a large stock pot and bring to a boil.6
Add the mussels.7
Cover and cook until the mussels open, 8-10 minutes.8
Transfer to a serving platter, discarding any that did not open.9
Spoon the cooking liquid over the mussels.10
Enjoy!
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Mussels
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Sackville
On Aug 27, 2007
Good and easy to prepare. This is a great basic mussel recipe, which you could always make fancier by adding a bit of cream to the sauce at the end or any number of other variations. Our mussels only took a few minutes to cook, not as long as the recipe called for. We melted a bit of butter to dip the mussels in. Heaven on a plate!
From: CheezCrazy
On Aug 8, 2007
Very easy and delicious. I substituted white vermouth for the wine and dehydrated red onion for the shallots and the mussels took only 2-3 minutes to cook. Thanks for posting!
From: RedSoxsNation #33fan
On Jul 31, 2007
I used this recipe for our old fashion New England Clambake this weekend, I used the whole bottle of wine and reused the same broth to cook the next batch. It gets better as you reuse it.
From: bobo3039
On Jan 21, 2007
Easily prepared recipe which allows the wonderful flavor of the mussels to shine through. Thanks for sharing.
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