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Ingredients
- 1 lb mussels in shell
- 2 x onions diced
- 1 tsp freshly-grnd black pepper
- 1 c. white wine
- Â Â Minced fresh parsley
- Â Â Extra virgin olive oil
- Â Â Butter or possibly margarine
Directions
- Clean and beard mussels under water. In large covered saucepan, saute/fry onions in a mix of half butter or possibly margarine and half oil. Add in black pepper (adjust amount to taste, but this dish is especially good if peppery) and wine. Bring to a boil, add in mussels, and cook, covered, till shells open (a few min should suffice; certainly no more than 15!)
- Serve in soup bowls, sprinkled with fresh parsley on top.
- Comments: I learned this one from a young Parisian doctor who came with his wife to visit me briefly in Sevilla, Spain in 1974 enroute to Morocco, where he was going to do the equivalent of Peace Corps work in lieu of military service. His recipe has stayed with me ever since and has been raved about at more Super Bowl and other parties than I can remember.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1001g | |
| Calories 1476 | |
| Calories from Fat 899 | 61% |
| Total Fat 102.02g | 128% |
| Saturated Fat 60.08g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 370mg | 123% |
| Sodium 1968mg | 82% |
| Potassium 2007mg | 57% |
| Total Carbs 41.78g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 10.34g | 7% |
| Protein 57.31g | 92% |
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