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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (617g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup mixed fresh herbs |
||
| Calories 660 | ||
| Calories from Fat 247 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 173mg | 57% | |
| Sodium 1722mg | 71% | |
| Potassium 1622mg | 46% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.2g | ||
| Protein 55.1g | 110% | |
Mussels in White Wine and Garlic
SERVES 4 , 4 bowls
Ingredients
- 4 lbs live mussels
- 2 cups dry white wine
- 4 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/3 cup mixed fresh herbs, such as flat-leaf parsley,chervil,or basil,chopped
- 6 tablespoons butter, cut into pieces
Directions
1
Rinse and scrub mussels under cold water.2
Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.3
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.4
Simmer 5 minutes.5
Add mussels Cover, and increase heat to high.6
Cook until all mussels are open, about 5 minutes.7
Stir in herbs and butter.8
Remove from heat.9
Divide mussels and broth among four bowls.10
Serve immediately.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Mussels
- Preparation > Time to Make > < 30 mins
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- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #1136657
On Mar 4, 2009
This was my first attempt at making mussels. Over all it was pretty good but my husband and I thought it needed more of a garlic flavour. I even added more garlic than what the recipe called for. I also wish it had more of a cream base like restaurant style mussels.
From: Chef Pete K
On Dec 29, 2008
This recipe was great! I will make this a regular dish for the upcoming holidays.
From: Jewelies
On Mar 29, 2006
WOW - Absolutely magnificant and straight into our favourites cookbook to be made often. Extrememly easy to cook. Dave used fresh basil, coriander, parsley, garlic chives and 1/2 teaspoon chilli. The mussel were just sooo juicy. Make sure to have heaps of fresh bread to mop up the juices.
From: Summerwine
On Mar 12, 2006
This is the first time I have ever made a mussel dish and this recipe was great! I served them over a bed of fresh spinach just wilted with boiling water. I used fresh dill and fresh thyme for the fresh herb element as it was all I had on hand. I think I could half the ingredients for the sauce as there is so much left over! I did add a touch of cream to the sauce as well to give it a fuller body. I would also say that the prep time for this is a lot more than is stated cleaning all those shells! All in all, I would make this recipe again. Thank you for posting.
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