Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they dont close, discard. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook. Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters. Dont forget a large spoon to scoop up the juice.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 226 (39%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||34 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 176.2mg||54 %|
|Sodium 1475.5mg||51 %|
|Potassium 1682.8mg||44 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.6g|
|Protein 60.9g||87 %|
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Calories per serving: 580
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