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Suggest a better descriptionPrepare mussels: Scrub mussels and beard them. Place mussels in a large sauce pan and add other ingredients. Cover tightly until mussels open. Remove mussels from shells and keep warm in a chafing dish. Prepare sauce: Somewhat boil down the liquid mussels were cooked in. Mix butter, flour, salt, pepper, and nutmeg together to make a roux, then add liquid. Cook for 5 minutes. Add beaten egg yolks thinned with cream. Stir into sauce, reheat (but do not boil) and pour over mussels. Serve hot. Bill Hekking, "Mug Up Time on Monhegan [ME]", 1959 MM by Dave Sacerdote Posted to MM-Recipes Digest V4 #272 by Julie Bertholf
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 529 | ||
Calories from Fat: 375 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 56 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 155.5mg | 48 % | |
Sodium 838.4mg | 29 % | |
Potassium 689.1mg | 18 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 11.8g | ||
Protein 24g | 34 % | |
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: 529
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