Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 09-25-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 72.9mg||22 %|
|Sodium 671.5mg||23 %|
|Potassium 779.2mg||21 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.9g|
|Protein 27.4g||39 %|
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Calories per serving: 264
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