Try this Mussels with Pernod And Cream recipe, or contribute your own.
Suggest a better descriptionPlace the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper. If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley. Yield: 4 servings Per serving: 2430 Calories (kcal); 98g Total Fat; (42% calories from fat); 219g Protein; 75g Carbohydrate; 726mg Cholesterol; 5277mg Sodium Food Exchanges: 0 Grain(Starch); 30 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9308 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2012g) | ||
Recipe Makes: 1 servings | ||
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Calories: 372 | ||
Calories from Fat: 266 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 109.2mg | 34 % | |
Sodium 36.2mg | 1 % | |
Potassium 143.3mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.3g | ||
Protein 1.7g | 2 % | |
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: 372
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