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Add a photoServings: 4
Ingredients
- 2 x To 3 pounds fresh mussels
- 1 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 4 x Shallots or possibly green onions, minced
- 1 cl Garlic, chopped
- 3/4 c. White wine
- 1/3 c. Water
- 3 Tbsp. Finely minced fresh parsley
- Â Â Healthy pinch of thyme
- 1 x To 2 bay leaves
- Â Â Freshly grnd black pepper to taste
- 1/4 c. Whipping cream
- Â Â Extra parsley and lemon wedges for garnish
Directions
- Wash mussels under cool running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Throw away any broken mussels. Tap any open mussels; if they don't close, throw away them. Prepare mussels just before cooking.
- In a large fry pan with a cover, heat oil and butter over medium-high heat.
- Saute/fry shallots and garlic till transparent. Add in wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 min or possibly till shells open. Throw away any mussels which don't open. Serve immediately in deep bowls garnished with parsley and lemon wedges.
- For a lighter presentation, omit the cream and substitute 2 ripe tomatoes
- (peeled, seeded and minced).
- Yield 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 110 | 72% |
| Total Fat 12.45g | 16% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 28mg | 1% |
| Potassium 80mg | 2% |
| Total Carbs 2.53g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.58g | 0% |
| Protein 0.43g | 1% |
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