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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 4 servings |
||
| Calories 343 | ||
| Calories from Fat 149 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 703mg | 29% | |
| Potassium 977mg | 27% | |
| Total Carbohydrate 16.1g | 5% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 2.0g | ||
| Protein 28.5g | 57% | |
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Ingredients
- 2 lbs fresh mussels
- 4 cloves garlic, minced
- 2 tablespoons butter or oil
- 2 medium tomatoes, diced
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 4 tablespoons parsley, chopped
- 1 lemon, quartered
- salt & pepper
Directions
1
In a pot large enough to hold mussels, heat butter on medium heat.2
Add garlic and mussels, toss and warm for two minutes.3
Add tomatoes, wine, cream, salt& pepper.4
Raise heat to med-high, cover and cook 5 minutes.5
Check during cooking.6
Do not overcook.7
Mussels are done when shells have opened.8
Divide into 4 bowl with broth.9
Garnish with parsley and lemon wedge.
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- Course > Lunch/Snacks
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- Preparation > Technique > Steam
- Occasion > Dinner Party
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- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Abby Girl
On May 28, 2009
This recipe was good, but I thought that the wine/cream ratio was off and maybe should have been the other way around. The sauce was not as creamy as I had anticipated! I will go back to my garlic, onion, cream and saffron sauce.
From: JusMeLinnie
On Apr 2, 2009
This truly was a treat for me, and I sat and ate them all myself 
Scrumptious with clams or mussels. I have had them both ways!
From: Gay Gilmore
On Mar 2, 2003
Lovely. I actually made a couple of changes, but they worked well. Tomatoes are pretty mealy and flavorless this time of year so I omitted them and added a Tablespoon of Ajvar (a spicy red pepper sauce). Instead of bread (which we have a little trouble controlling ourselves with, I tossed the sauce with just a little angel hair pasta. Next time I might cut back on the cream just a little, because I think you can, and replace it with wine or broth. Oh and I started with a little shallots along with the garlic too, because I had it. This really was lovely and I served it with a green salad and the rest of the white wine.
From: Classy Canuck
On Mar 20, 2009
This sauce was fantastic. I've never cooked with mussels, so I used shrimp and scallops instead, and served it over pasta.
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