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Name: Mussels Florentine
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Dozen mussels; 1/4 c Minced shallots; (2 to 3; 1 bn Fresh spinach; 1 c Unsalted butter; cut into; ; size pieces (2; ; sticks); 1/4 c Freshly squeezed lemon juice; 1 1/4 c Dry white; 1 Thin strips red pepper for

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INGREDIENTS

3 Dozen mussels
1/4 c Minced shallots; (2 to 3
1 bn Fresh spinach
1 c Unsalted butter; cut into
; size pieces (2
; sticks)
1/4 c Freshly squeezed lemon juice
1 1/4 c Dry white
1 Thin strips red pepper for

Servings

INSTRUCTIONS

In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel shells and add to boiling water. Cover and cook until mussels open. Discard any mussels that have not opened. Drain the mussels and let cool enough to handle. Pull them out of the shells and snip off the beard with a pair of scissors. Set mussels aside and keep warm. Discard half of the shells and reserve the others. Clean the spinach, trim off any large stems and plunge into a fresh pot of boiling water 3 to 4 minutes. Drain well. When cool enough to handle, chop spinach coarsely. Keep warm. In a small skillet, combine shallots, wine and lemon juice. Reduce over low heat until liquid is nearly gone (watch carefully as the reduction will scorch easily at this point). Remove pan from heat and add one or two pieces of butter. Stir steadily with a whisk until the butter is no longer in a solid form, yet not liquid either. It should resemble the consistency of a thin mayonnaise. Incorporate the rest of the butter, one or two pieces at a time, returning the pan to a low heat as necessary, retaining the same consistency. If butter separates, the heat is too high; remove it from the heat and whisk rapidly to re-emulsify. Set sauce aside and cover to keep warm. To serve, place about 1 teaspoon of the warm spinach in each reserved half ~shell and top with mussel. Pour 2 teaspoons warm sauce over each. If desired, garnish with slivers of red pepper. Yield: 36 servings Per serving: 2157 Calories (kcal); 197g Total Fat; (81% calories from fat); 72g Protein; 29g Carbohydrate; 658mg Cholesterol; 1701mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9398 Converted by MM_Buster v2.0n.

NOTES

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Mussels Florentine

3  Dozen mussels 
1/4 c Minced shallots; (2 to 3 
1 bn Fresh spinach 
1 c Unsalted butter; cut into 
  ; size pieces (2 
  ; sticks) 
1/4 c Freshly squeezed lemon juice 
1 1/4 c Dry white 
1  Thin strips red pepper for

In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel shells  and add to boiling water. Cover and cook until mussels open. Discard any  mussels that have not opened. Drain the mussels and let cool enough to  handle. Pull them out of the shells and snip off the beard with a pair of  scissors. Set mussels aside and keep warm. Discard half of the shells and  reserve the others.    Clean the spinach, trim off any large stems and plunge into a fresh pot of  boiling water 3 to 4 minutes. Drain well. When cool enough to handle, chop  spinach coarsely. Keep warm. In a small skillet, combine shallots, wine and  lemon juice. Reduce over low heat until liquid is nearly gone (watch  carefully as the reduction will scorch easily at this point). Remove pan  from heat and add one or two pieces of butter. Stir steadily with a whisk  until the butter is no longer in a solid form, yet not liquid either. It  should resemble the consistency of a thin mayonnaise. Incorporate the rest  of the butter, one or two pieces at a time, returning the pan to a low heat  as necessary, retaining the same consistency. If butter separates, the heat  is too high; remove it from the heat and whisk rapidly to re-emulsify. Set  sauce aside and cover to keep warm.    To serve, place about 1 teaspoon of the warm spinach in each reserved half  ~shell and top with mussel. Pour 2 teaspoons warm sauce over each. If  desired, garnish with slivers of red pepper.    Yield: 36 servings        Per serving: 2157 Calories (kcal); 197g Total Fat; (81% calories from fat);  72g Protein; 29g Carbohydrate; 658mg Cholesterol; 1701mg Sodium Food  Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit;   36 1/2    Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9398      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 1 servings

Calories: 93
Calories from Fat: 12 (13%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 269.2mg		9 %
Potassium 1972.8mg		52 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 9.9g
Protein 10g		14 %
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.

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Calories per serving: 93

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