I adapted this recipe to serve as a main dish for fall. I always serve it with a salad on the side for a light contrast to the dish.
1. Heat oven to 375. Toss bread with 2 tbsp oil and salt and pepper. Bake for 10-12 minutes, until golden brown and toasted.
2. Meanwhile, in a large pot, heat remaining 2 tbsp oil over medium heat. Add onion, celery and garlic and cook, stirring occasionally, until tender. About 8 minutes. Deglaze with wine or 1/4 cup stock, making sure to scrape up any brown bits on the bottom with a wooden spoon.
3. Add 1 cup stock and 1 cup of water and bring it to a boil. Season with more salt and pepper. (I add a dash of red pepper flakes at this point as well). Add mussels and cook, covered, until shells have opened, about 3 minutes. Remove the mussels into a bowl and set aside to cool.
4. Once they are cool enough to handle, just a few minutes usually, remove the mussels from the shell and return to the broth. Make sure any of the veggies that came out with the shells make it back into the broth as well as the liquid left on the bottom of your mussel bowl. Discard shells. Adjust seasoning in the broth.
5. In a large bowl, or even in the same large pot, combine the bread with the broth mixture and toss. Let it stand for ten minutes.
6. Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with foil and bake for 30 minutes; uncover and continue baking for about 25 minutes more, until the top is golden brown and firm.
I adapted this recipe from "Whole Living" magazine.
This would also work as a side dish, just reduce the mussels to one pound.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 473 | ||
Calories from Fat: 86 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 44.7mg | 14 % | |
Sodium 12178.4mg | 420 % | |
Potassium 1136.4mg | 30 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 55.1g | ||
Protein 35g | 50 % | |
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: 473
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