Mussels from Uncorked Kitchen
Melt butter in large saucepan over medium low heat. Add leeks, shallots, garlic and bay leaves. Season lightly with salt and heavily with black pepper. Cook, stirring, until vegetables are very soft but not browned - about 10 min.
Increase heat to high and add wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover and cook, shaking pan frequently. When mussels are open, transfer to a large serving bowl. Keep warm.
Remove pan from heat and whisk in remaining butter, lemon juice, and lemon zest. Pour over mussels.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 98 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 78.8mg | 24 % | |
Sodium 650.8mg | 22 % | |
Potassium 755.4mg | 20 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10g | ||
Protein 27.3g | 39 % | |
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: 264
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