Penn Cove Mussels Provencal Recipe
Ingredients
- Mussels In Shell â de-bearded Penn Cove (Whidbey Island) 16 oz
- Olive Oil 1 fl. oz
- Garlic â shaved cloves, whole slices 1 tsp.
- Onion â white, minced fine 1 Tbsp.
- Roma Tomato â diced ½â ¼ cup
- Sea Salt 1/16 tsp.
- Pepper â ground 2-3 turns
- White Wine 1 fl. oz
- Italian Parsley â chopped coarse 2 tsp.
Directions
- Heat the olive oil in a sauté pan, when the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden. Add the mussels to the pan. Toss lightly, add the tomato and the seafood seasoning, cook and toss then add the clam juice/white wine. Cover and steam for 2 minutes or until the mussels have opened.
- Add the parsley, toss lightly. Place in the bowl placing some of the tomato on top. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 310g | |
| Calories 345 | |
| Calories from Fat 245 | 71% |
| Total Fat 27.75g | 35% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 207mg | 9% |
| Potassium 560mg | 16% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.01g | 5% |
| Protein 4.39g | 7% |
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Reviews
October 17, 2008
We planned to make this last night but the store we shopped in didn't have fresh mussels or clams. Instead of dropping it, we substituted shrimp and it was still delicious! I added a little extra garlic and white wine because I love extra sauce.
Thanks for sharing, John!I've cooked/tasted this recipe!This is a variation
Comments
- October 2, 2008Sounds simple and delicious, John! We'll have to try this and post a picture!
