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Suggest a better description1) Heat the olive oil in a large deep saute pan or a medium pot over medium
heat. Add the bay leaf and red pepper and saute until they sizzle, about
30 seconds. Add the shallots, garlic, thyme, and tarragon and saute until
fragrant, about 1 minute. Add the white wine, increase the heat to high,
cover, and bring to boil.
2) Add the mussels, replace the lid, and cook for 3 minutes. Remove the
lid and stir once gently. Cover and cook until the mussels are completely
open and firm, about 3 to 4 minutes more.
3) Remove the pan from the heat and gently transfer the mussels to a large
bowl with a Chinese wire-mesh skimmer or a slotted spoon. Return the
pan to the heat and bring back to a boil. When the sauce is at a rolling
boil, add the butter piece by piece. Off the heat, stir in parsley and chives.
4) Pour the sauce over the mussels and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 447 | ||
Calories from Fat: 189 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 125.8mg | 39 % | |
Sodium 978.9mg | 34 % | |
Potassium 1191.7mg | 31 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.7g | ||
Protein 41.3g | 59 % | |
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: 447
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