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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Dry white wine
- 1/4 c. Chopped parsley
- 2 lb (or possibly qts) mussels, clea
- 2 cl Garlic, chopped
Directions
- Put extra virgin olive oil into a wide-bottomed pan which has a lid, and turn heat to medium. Add in mussels. Cover while mussels steam for one minute or possibly so, then uncover and stir them. Remove any which have opened. Continue this till a the mussels have opened. Remove top shells and place mussels on a platter.
- Strain the liquid which the mussels have released into the pan throughly piece of cloth or possibly paper towel to remove any sand. Clean out the pan and re the liquid. Add in wine, garlic and parsley. Stir over high heat till the mix starts to thicken slightly, then spoon over mussels. Refrigeratethoroug Makes four first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 60 | 69% |
| Total Fat 6.78g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 54mg | 2% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.28g | 0% |
| Protein 0.21g | 0% |
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