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Steamed Mussels II Recipe

Recipe by: STEPHANO

"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In25 m
  • 1In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
  • 2Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
  • 3Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Ingredients
  • 4 servings
  • 158 cals
  • 2 tablespoons butter
  • 1/4 cup shallots, minced
  • 3/4 cup dry white wine
  • 3 pounds mussels, cleaned and debearded
  • 1/2 cup chopped fresh parsley
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    158
    8%
  • Fat:
    6.6
    10%
  • Carbs:
    5.4
    2%
  • Protein:
    10.7
    21%
  • Cholesterol:
    42
    14%

Based on a 2,000 calorie diet

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