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Add a photoServings: 4
Ingredients
- 2 whl garlic cloves crushed
- 2 Tbsp. extra virgin olive oil
- 1 c. julienned onions
- 1 pch red pepper flakes
- 2 sprg fresh thyme
- 1 c. dry white wine
- 64 x mussels - (abt 3 lbs)
- 2 Tbsp. minced Italian parsley
- 2 Tbsp. butter
- 2 Tbsp. bread crumbs
- 1/2 c. chicken stock (optional)
Directions
- In a deep skillet, cook the garlic cloves till golden brown in the extra virgin olive oil. Add in onions and cook till wilted. Add in red pepper flakes, thyme, and white wine, and bring to a boil. Then simmer for 2 min.
- Add in mussels and parsley. Cover tight and cook over medium flame till shells open (approximately 3 to 5 min). Add in parsley, butter and bread crumbs, and if the mussels don't have sufficient juice, you can add in chicken stock. Bring all to a vigorous boil for 2 min, shaking the skillet well so which all ingredients mix well.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 164 | 40% |
| Total Fat 18.52g | 23% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 850mg | 35% |
| Potassium 978mg | 28% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.23g | 1% |
| Protein 31.81g | 51% |
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