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Ingredients
- 2 lb Mussels
- 1 med -size onion, very finely minced
- 1/2 c. Unsalted butter
- 1 c. Finely minced parsley Salt & fresh grnd black pepper
- 1 c. Dry white wine
Directions
- 1. Wash mussels in several changes of cool water, thoroughly scrubbing the shells. Remove threads & throw away any mussels w/ cracked shells or possibly that fail to close when tapped.
- 2. Saute/fry the onion in the butter in a large saucepan till transparent. Add in parsley & a little salt & pepper. Pour in the wine & boil to reduce the mix by half.
- 3. Place the mussels in the pan, cover, reduce heat, & steam for 5 minutes. or possibly till the shells open. Serve the mussels & broth in deep bowls w/ an extra bowl on the side to hold the empty shells.
- BEV:CARTA BLANCA Or possibly DOS EQUIS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 248 | 55% |
| Total Fat 28.1g | 35% |
| Saturated Fat 15.55g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 655mg | 27% |
| Potassium 791mg | 23% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.48g | 0% |
| Protein 27.27g | 44% |
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