Clean and de-beard your mussels if necessary
Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat.
Add the shallots and pepper flakes.
Cook around 5 minutes until they appear soft but not translucent.
Add the diced tomato and cook for another couple of minutes.
Add the mussels.
Add wine and lemon juice.
When mussels start to open, add the blue cheese and melt into the sauce.
When all your mussels are open transfer to a bowl with tongs
then add the juices over it.
Serve with diced parsley sprinkled on top.
(don't forget to add a large enough empty bowl on the table for the shells)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 172 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 95.6mg||29 %|
|Sodium 1006.5mg||35 %|
|Potassium 883.2mg||23 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.6g|
|Protein 32.5g||46 %|
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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: 366
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