Eat the mussels with your fingers, scooping up the sauce with the shells. you will need napkins, or at least paper towels.
Bring the wine to a fierce boil in a deep saucepan- one to which you can find a lid. Throw in the garlic and the peppercorns. Tip in the washed mussels. Clap on the lid and cook the mussels till they start to open - about 4 minutes at the most. Shake the pan now and again. Scoop out the mussels with a draining spoon as they open and put them in a large bowl. Keep warm. Strain the cooking liquor back into the pan.
Boil until it is reduced by half, a matter of 2 minutes on a high heat, add the fromage frais and the butter and throw in the herbs. Check for seasoning; it may need pepper and lemon juice but salt is unlikely. Ladle into warm bowls and serve with the mussels and lots of bread, the crustier the better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125034g) | ||
Recipe Makes: 2 | ||
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Calories: 108261 | ||
Calories from Fat: 25979 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2886.5g | 3849 % | |
Saturated Fat 588.4g | 2942 % | |
Monounsaturated Fat 656.4g | ||
Polyunsanturated Fat 759.6g | ||
Cholesterol 35169.6mg | 10821 % | |
Sodium 357420.8mg | 12325 % | |
Potassium 399588mg | 10515 % | |
Total Carbohydrate 4620.4g | 1359 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 4615.5g | ||
Protein 14847.3g | 21210 % | |
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: 108261
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