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Suggest a better description1 Melt the butter in a large pan and add the garlic and thyme. Cook until the garlic is soft, but not browned. 2 Add the mussels. When the mussels have opened, add the cream and bring to the boil. 3 Stir in the parsley and chervil, season generously with salt and freshly ground black pepper and serve immediately. Per serving: 553 Calories (kcal); 30g Total Fat; (48% calories from fat); 49g Protein; 21g Carbohydrate; 167mg Cholesterol; 1359mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (916g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1845 | ||
Calories from Fat: 1782 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198.1g | 264 % | |
Saturated Fat 123.4g | 617 % | |
Monounsaturated Fat 56.6g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 711.4mg | 219 % | |
Sodium 332.6mg | 11 % | |
Potassium 512.9mg | 13 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.7g | ||
Protein 10.9g | 16 % | |
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: 1845
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