Wash mussels under cold running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Discard any broken mussels. Tap any open mussels; if they do not close, discard them. Prepare mussels just before cooking. In a large fry pan with a cover, heat oil and butter over medium-high heat. Saute shallots and garlic until transparent. Add wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges. For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by email@example.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by firstname.lastname@example.org on Aug 17, 1999
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4|
|Calories from Fat: 100 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 75.5mg||23 %|
|Sodium 668.9mg||23 %|
|Potassium 852.6mg||22 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 14.5g|
|Protein 27.7g||40 %|
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Calories per serving: 282
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