Try this Mussels Fricassee with Leeks, Saffron and Mustard recipe, or contribute your own.
Suggest a better descriptionPlace mussels in a large pot with white wine and cook covered until all the mussels are open, about 5 to 8 minutes (those that are still closed after 8 minutes are dead and should be discarded). Remove mussels and allow to cool. Strain liquid and reserve. Finely julienne the vegetables. Carefully shuck mussels, leaving whole. In a 12inch to 14inch saute pan, heat oil until smoking. Add celery, leek, red pepper and saffron and cook until softened, about 4 to 5 minutes. Add cream and mustard and bring to a boil. Add mussels and strained cooking liquid and return to boil. Season with salt and pepper, sprinkle with scallions and serve in soup bowls with grilled bread on the bottom of each bowl. Yield: 4 as appetizer Notes: Recipes for #ME1A12 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A12 Posted to MC-Recipe Digest V1 #1023 by Sue
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Serving Size: 1 Serving (781g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 753 | ||
Calories from Fat: 719 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.9g | 106 % | |
Saturated Fat 43g | 215 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 244.5mg | 75 % | |
Sodium 154.1mg | 5 % | |
Potassium 156.3mg | 4 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 753
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