Mouls marinere for one person. Don't need to increase the butter quite so much when scaling up.
Can replace the quarter onion with a couple of Shallots.
0. Clean the mussels and removed the beards. Discard any that are open.
1 Melt the butter in a large pan and add the garlic, onion and thyme. Cook until the garlic/onion is soft, but not browned.
2 Add the mussels and the wine.
3. When the mussels have opened, add the cream and bring to the boil.
4. Fish out and discard any mussels that didn't open.
5 Stir in the parsley and chervil, season generously with salt and freshly ground black pepper and serve immediately.
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Serving Size: 1 Serving (665g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 718 | ||
Calories from Fat: 305 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 221.8mg | 68 % | |
Sodium 1867.4mg | 64 % | |
Potassium 2110.3mg | 56 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 26.1g | ||
Protein 72.8g | 104 % | |
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: 718
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