from Williams Sonoma: http://www.williams-sonoma.com/recipe/mussels-a-la-mariniere-steamed-mussels.html?cm_src=RECIPESEARCH
Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes.
If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.
Serve the mussels directly from the pot at the table or, using a slotted spoon, transfer the mussels to 4 warmed soup plates or bowls, dividing them equally. Spoon the broth over the mussels. Accompany with French bread to sop up the juices.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 364 | ||
Calories from Fat: 118 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 549.5mg | 19 % | |
Potassium 156.8mg | 4 % | |
Total Carbohydrate 49.6g | 15 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 47.5g | ||
Protein 10.3g | 15 % | |
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: 364
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