Try this Mussels in White Wine And Herbs recipe, or contribute your own.
Suggest a better descriptionWash mussels under cold running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Discard any broken mussels. Tap any open mussels; if they do not close, discard them. Prepare mussels just before cooking. In a large fry pan with a cover, heat oil and butter over medium-high heat. Saute shallots and garlic until transparent. Add wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges. For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Aug 17, 1999
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 | ||
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Calories: 282 | ||
Calories from Fat: 100 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 75.5mg | 23 % | |
Sodium 668.9mg | 23 % | |
Potassium 852.6mg | 22 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 14.5g | ||
Protein 27.7g | 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: 282
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