In a kettle bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley. Serves 6 as a first course. Gourmet October 1993
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|Serving Size: 1 Serving (1005g)|
|Recipe Makes: 1|
|Calories from Fat: 187 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 161.3mg||50 %|
|Sodium 1735.1mg||60 %|
|Potassium 2462.9mg||65 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 49.3g|
|Protein 74.2g||106 %|
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Calories per serving: 799
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