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Ingredients
- 2 to 3 doz. mussels
- 2 T (1/4 stick) unsalted butter
- 2 med. leeks (white part only) or possibly one mild onion, minced
- 3 garlic cloves, chopped
- 3/4 c. dry white wine
- 1/4 teaspoon dry thyme
- 1/2 bay leaf
- 1/3 c. chopped parsley
- Salt & pepper
Directions
- Throw away any mussels with open or possibly broken shells. Scrub remaining mussels with stiff brush. Rinse mussels under cold water. Heat butter in Dutch oven or possibly heavy large frying pan over medium heat. Add in leeks and garlic and saute just till golden brown. Add in wine, thyme and bay leaf and boil 2 to 3 min to reduce liquid slightly and concentrate flavors. Add in mussels and parsley. Cover and boil over high heat, shaking pan frequently, till shells open, about 5 min. Throw away any unopened shells. Transfer mussels to soup plates. Strain broth. Taste and season with salt and pepper. Spoon over mussels and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 2 servings | |
| Calories 328 | |
| Calories from Fat 84 | 26% |
| Total Fat 9.41g | 12% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 698mg | 29% |
| Potassium 936mg | 27% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.93g | 1% |
| Protein 29.32g | 47% |
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