Great with crusty bread
1. Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.
2. Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid; I use a Dutch oven. Saute the shallot or green onion until it is soft but not browned. Add the garlic cloves if using -- if you are using green garlic, leave it out for now.
3. Add the white wine (I''d suggest a chenin blanc or something crisp, but you can use any decent white), and bring it to a boil. Add the mussels in one layer if possible.
4. Cover the pot and let the mussels steam for 3-8 minutes. After three minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.
5. As soon as most of the mussels are open, turn off the heat and toss in the green garlic, if using. Cover for a minute while you prepare bowls and plates.
6. Spoon out plenty of mussels and broth, which should be briny enough to not need any more salt. Throw out any mussels that did not open.
7. Serve with crusty bread, more white wine -- and an extra bowl for the shells.
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 459 | ||
Calories from Fat: 143 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 142.3mg | 44 % | |
Sodium 1299.2mg | 45 % | |
Potassium 1468.9mg | 39 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.3g | ||
Protein 54.1g | 77 % | |
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: 459
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