Classic French Steamed Mussels and Clams in Butter, White Wine and Pernod Broth.
Scrub clams and add to cold water, rinse 3 or 4 times.
Scrub mussels and remove beards. If any shells are open, tap them. If they do not close, set aside while you continue to clean the rest of the mussels. If they still haven't closed discard them.
Sautee, fennel, leek and celery until transparent, not brown, about 5 minutes. Add garlic and sautee for one minute longer. Add half a cup of Pernod and simmer 2 minutes. Add white wine and bring back to boil. Add the mussels and clams, put tight fitting lid on pot. Steam 5 to 8 minutes until all shells have opened. Discard any shells that have not opened. Garnish with Parsley.
Serve in large bowls with a nice chilled white wine sucha s a Muscadet and Crusty Bread.
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Serving Size: 1 Serving (710g) | ||
Recipe Makes: 4 | ||
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Calories: 1769 | ||
Calories from Fat: 1469 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.2g | 218 % | |
Saturated Fat 90.8g | 454 % | |
Monounsaturated Fat 51.5g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 447.8mg | 138 % | |
Sodium 1636.3mg | 56 % | |
Potassium 1391.5mg | 37 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 20.7g | ||
Protein 37g | 53 % | |
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: 1769
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