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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (817g) Recipe makes 2 servings The following items or measurements are not included below: 2 slices lemons |
||
| Calories 945 | ||
| Calories from Fat 443 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.3g | 75% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 29.4g | ||
| Polyunsaturated Fat 7.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 2224mg | 92% | |
| Potassium 2192mg | 62% | |
| Total Carbohydrate 32.8g | 10% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 3.8g | ||
| Protein 69.4g | 138% | |
spicy mussels in white wine sauce
By: chia
Aug 20, 2003
this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!
SERVES 2 -6
Ingredients
- 1/3 cup olive oil
- 1/2 onion, thinly sliced
- 4 cloves garlic, chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dry crushed red pepper
- 1/2 teaspoon salt
- 1 cup dry white wine
- 2 slices lemons, 1/4 inch thick
- 1/2 cup chopped fresh parsley
- 2 1/2 lbs fresh mussels, scrubbed,debearded
- 1/2 cup chopped seeded tomato
Directions
1
Heat oil in heavy large pot over medium-high heat.2
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.3
Add wine, lemon slices and 1/4 cup parsley; bring to boil.4
Add mussels.5
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.6
Using slotted spoon, transfer mussels to large shallow bowl.7
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.8
Pour broth over mussels.9
Sprinkle tomatoes and remaining parsley over.
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- Main Ingredient > Seafood > Shellfish > Mussels
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: bobo3039
On Sep 9, 2008
Oh my, oh my, oh my. This is ambrosial. I loved the addition of fennel to the mussels. I did add less red pepper than indicated but the amount I did use added plenty of kick.
From: Jewelies
On Apr 6, 2007
Absolutely YUMMY! I reckon this is one of the best recipes I have ever tried. Love the flavour that the fennel seeds give to this yummy broth. We had a mix of different seafood dishes tonight but this was the only one that I couldn't stop eating. Used a tin of roma tomatoes instead of fresh. Chia, we love your recipes!
From: Gay Gilmore
On Aug 6, 2004
We made this a while ago and the only sub I made was to omit the fennel seeds (we were out). This really is the classic presentation and is delicious. I'm pretty sure we made it as a dinner for 4 and the 2 of us ate the whole thing... Mussels are extremely nutritious and very low fat so I never feel bad 
. Good one, will make again and again.
From: ~Rita~
On Nov 25, 2003
Yes you can eat this all by yourself. It`s just to good.The tomatoes looked awful so I used can crushed tomatoes which worked out just fine.I also used the whole onion.I used oregano along with the parsley. Finger licking good. Right to the last drop. Sandy I guess you know I used my dried habanaro pepper flakes. Thanks for posting this great recipe.
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