Try this Moules Marinieres (Mussels in White Wine) recipe, or contribute your own.
Suggest a better description1 Brush and wash the mussels several times under running water. Do not leave them soaking in water. Remove the thread (byssus), which is sometimes caught in the mussel. 2 Fry the shallots until transparent in a pan with a little oil. Add the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Do not serve unopened mussels. 3 Wash and chop the parsley. Sprinkle it over the mussels just before serving. 4 Strain the cooking juices to remove the sand which drops from the mussels as they open. Return the juices to the pan with 1 tablespoon of oil, the wine and the chopped parsley. Season with pepper. Return the mussels to the pan and cook for 2 or 3 minutes. Serve hot. Campanile tip: You can add 2 crushed garlic cloves to the cooking juices, if liked. You can also add a spoonful of cream to the juices at the end of the cooking time.
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Serving Size: 1 Serving (642g) | ||
Recipe Makes: 4 servings | ||
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Calories: 168 | ||
Calories from Fat: 61 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 147.8mg | 4 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.7g | ||
Protein 0.5g | 1 % | |
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: 168
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