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Suggest a better description1. In large saute pan or Dutch oven over medium-high heat
2. Combine wine, shallots, butter, 1 TBSP of parsley and bay leaf.
3. Crumble the saffron threads into the pot and season to taste with pepper
4. Bring liquid to a simmer and cook, uncovered, until the broth is aromatic. 4-5 minutes
5. Add the mussels, discarding any that do not close to the touch
6. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly
7. Discard any mussels that do not open
to serve, spoon the mussels into a large warm soup bowl, ladle some of the broth over them and sprinkle with remaining 2 TBSP parsley. Serve immediately, with baguette slices for dipping in the broth.
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Serving Size: 1 Serving (1286g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1099 | ||
Calories from Fat: 232 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 317.5mg | 98 % | |
Sodium 3264.4mg | 113 % | |
Potassium 4042.4mg | 106 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 59.8g | ||
Protein 137.7g | 197 % | |
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: 1099
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