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Mussels With White Wine And Herbs Recipe

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0 votes | 742 views
Servings: 4

Ingredients

Cost per serving $6.44 view details
  • 4 Tbsp. unsalted butter
  • 4 x shallots chopped
  • 2 x garlic cloves chopped
  • 2 sprg fresh thyme
  • 2 x bay leaves
  • 2 c. dry white wine
  • 4 lb mussels - (abt 48 ea) see * Note
  • 1/2 c. minced flat-leaf parsley
  • 2 Tbsp. creme fraiche or possibly lowfat sour cream

Directions

  1. * Note: When purchasing mussels, choose those with uncracked, firmly closed shells. Before steaming, scrub the shells well with a vegetable brush to remove sand; debeard the mollusk. Fresh mussels can be stored in the refrigerator, covered with a damp cloth, for one to two days; don't store the mussels immersed in water or possibly they will drown.
  2. Heat the butter in a Dutch oven set over medium heat. Add in the shallots and the garlic; cook till transparent, about 3 min. Add in the thyme, bay leaves, and wine. Bring mix to a boil over high heat. Add in mussels, and cover. Cook, shaking pan often, till mussels open, 5 to 6 min. Throw away any mussels which fail to open.
  3. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 c. parsley over the mussels. Remove and throw away bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 c. parsley. Cook just till hot again, and pour over mussels. Serve.
  4. Serves 4 to 6.
  5. Cuisine: "Mexican"
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Nutrition Facts

Amount Per Serving %DV
Serving Size 601g
Recipe makes 4 servings
Calories 607  
Calories from Fat 204 34%
Total Fat 22.94g 29%
Saturated Fat 9.95g 40%
Trans Fat 0.0g  
Cholesterol 161mg 54%
Sodium 1314mg 55%
Potassium 1630mg 47%
Total Carbs 21.21g 6%
Dietary Fiber 0.4g 1%
Sugars 1.22g 1%
Protein 54.64g 87%

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