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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (432g) Recipe makes 4 servings |
||
| Calories 443 | ||
| Calories from Fat 197 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 880mg | 36% | |
| Potassium 1113mg | 31% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.0g | ||
| Protein 35.3g | 70% | |
Garlicy Mussels in a Rich Lemon, Fresh Herb, Butter Sauce
By: ~Rita~
Aug 8, 2004
Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 1 cup vidalia onion, diced
- 1 chili pepper, sliced in half
- 1 bay leaf
- 8 cloves garlic, minced
- 1 tablespoon fresh parsley
- 1 tablespoon tarragon, rough chopped
- 1 tablespoon oregano, rough chopped
- 1 tablespoon thyme, rough chopped
- 1 lemon, juice of
- 1/2 cup white wine
- 2 1/2 lbs mussels, scrubbed discard any that are not alive
- 3 tablespoons butter
- fresh herb (to garnish)
- lemon slice (to garnish)
Directions
1
In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.2
Add herbs lemon and wine.3
Add mussels cover and steam 5 minutes till all are opened.4
Remove mussels to a large bowl.5
Keeping the juice in the pan whisk in the butter and pour over the mussels.6
Garnish with herbs and lemon.
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Featured Reviews for This Recipe
From: ChicagoRN
On Aug 23, 2008
I think this one deserves 10 stars! Let me preface my review by stating I don't like mussels. Or at least I thought I didn't. I went to the fish man to get halibut and they were having an amazing sale on fresh mussels. I hadn't tried them in eons and he talked me into buying them. I was skeptical (as was my husband) because we'd had rubbery fishy mussles in the past and have steered away from them. Let me tell you...these mussels were CRAZY good! I served them over pasta...not sure if it really made enough sauce to adequately coat all the pasta...but no matter. I couldn't stop eating the mussels! We actually had some leftover mussels and I re-heated them in the microwave today and they were STILL excellent!!! I am now a mussel convert and will make this one again and again! I increased the onion and increased the garlic but kept to the recipe other than that. Perfection!!! I'll be posting pics shortly!
From: JanuaryBride
On Jun 19, 2008
Absolutely excellent. Substituted beer for wine as that's how they serve them up at one of my favorite restaurants. Fast and easy recipe served up with a crusty whole wheat demi-loaf. Made for ZWT4.
From: FlemishMinx
On Aug 16, 2004
Rita, Rita, Rita ! Did you know that mussels are one of the national dishes of Belgium ? My Belgian husband has been eating them for at least 35 years and according to him, these are THE BEST HE HAS EVER EATEN !!! I can only agree; they are a garlic lovers dream. I suspect I may be making these weekly during the mussel season . . . Thanks for posting !!!
From: Vino p.o. prn
On Feb 3, 2007
Wonderful! Added some Portuguese sausage into the pot to saute with the onions and 1/2 cup of bottled clam juice. Served with some crusty bread!
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