good way to cook this.
1. Soak mussels in a bowl of fresh water for 15 minutes. Discard anymussels that are open, broken, chipped, or damaged. If necessary, removeand discard the beard from each mussel by pulling it firmly with yourfingers. Remove mussels from soaking water; discard the water. Use a stiffbrush to scrub off any sand or barnacles stuck to the shells. Placescrubbed mussels in a bowl of fresh water.
2. Sweat shallots and garlic, uncovered, in oil in a large sauce pan overmedium-low heat until soft, 3-5 minutes.
3. Deglaze pan with wine, increase heat to medium, and simmer until liquidis reduced, about 5 minutes. Add butter, stirring until it melts.
4. Whisk flour into butter-shallot mixture; cook until roux is golden, about2 minutes. Whisk Fish Stock into mixture until smooth, then stir intomatoes. Add mussels and steam them, covered, until shells open 5-8minutes. Discard any mussels that remain unopened. Toss parsley andtarragon with mussels and sauce. Transfer mussels and sauce to shallowbowls; serve immediately. (Serve with french frys)
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 214 Calories From Fat: 163 Total Fat: 18.5g Cholesterol: 30.5mg Sodium: 7.1mg Potassium: 164.2mg Carbohydrates: 9g Fiber: <1g Sugar: <1g Protein: 1.7g
Comments: Cuisine at Home October 09
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 363 | ||
Calories from Fat: 166 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 94mg | 29 % | |
Sodium 690.3mg | 24 % | |
Potassium 879.9mg | 23 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19.6g | ||
Protein 28.1g | 40 % | |
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: 363
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