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Name: Mussels on the Stove Top
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3-4 Pounds Mussels; 2 T Olive oil or butter Can mix the two; 2 Medium Shallots Minced; 3 Cloves Garlic Minced; 1 C Chicken or vegetable broth; 1/2 C White wine, Amber beer, cider or more broth; Minced parsley Garnish; Lemon wedges Garnish; Crusty bread

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INGREDIENTS

3-4 Pounds Mussels
2 T Olive oil or butter ; Can mix the two
2 Medium Shallots ; Minced
3 Cloves Garlic ; Minced
1 C Chicken or vegetable broth
1/2 C White wine, Amber beer, cider or more broth
Minced parsley ; Garnish
Lemon wedges ; Garnish
Crusty bread

INSTRUCTIONS

2. Debeard the mussels: Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussels on one side where the two halves of the shell close-this is the "beard." Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.

3. Sauté the shallots and garlic; Warm the butter or olive oil over medium-high heat in the saucepan (if using butter, let it melt completely). Add the minced shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, 1 to 2 minutes.

4. Add the mussels: Pour all of the mussels into the pot.

5. Add the broth and wine: Pour the broth and wine over the mussels

6. Cover and cook: Immediately cover the pan with the lid. Cook with the lid on for 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels.

7. Check the mussels: After 5 minutes, remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook an additional 1-2 minutes. Discard any mussels that haven't opened after this time.

8. Serve the mussels: Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl. Sprinkle with chopped parsley and squeeze with lemon. Serve with crusty have bread for mopping up the broth.

NOTES

Feeds 4 to 6 depending on your appetite!

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Mussels on the Stove Top

3-4 Pounds Mussels
2 T Olive oil or butter Can mix the two
2 Medium Shallots Minced
3 Cloves Garlic Minced
1 C Chicken or vegetable broth
1/2 C White wine, Amber beer, cider or more broth
 Minced parsley Garnish
 Lemon wedges Garnish
 Crusty bread

1. Check over the mussels: Rinse the mussels in a strainer and check them over. All the mussels should be tightly closed. Discard any mussels with cracked shells. If the shell is open, tap the mussels lightly against the counter; if the shell doesn't close in a few minutes, discard the mussel
2. Debeard  the mussels: Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussels on one side where the two halves of the shell close-this is the "beard." Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
3. Sauté the shallots and garlic; Warm the butter or olive oil over medium-high heat in the saucepan (if using butter, let it melt completely). Add the minced shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, 1 to 2 minutes.
4. Add the mussels: Pour all of the mussels into the pot.
5. Add the broth and wine: Pour the broth and wine over the mussels
6. Cover and cook: Immediately cover the pan with the lid. Cook with the lid on for 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels.
7. Check the mussels: After 5 minutes,  remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook an additional 1-2 minutes. Discard any mussels that haven't opened after this time.
8. Serve the mussels: Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl. Sprinkle with chopped parsley and squeeze with lemon. Serve with crusty have bread for mopping up the broth.

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 6 Servings

Calories: 27
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 90.9mg		3 %
Potassium 78.8mg		2 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5g
Protein 1.3g		2 %
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: 27

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