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Aside from the knuckle-grinding slow freeze of acquiring and hair-removing of said Mussells from said Oregon rocky Coast, this recipe is pure bliss. Get yourself a nice Oregon Ale or Pinot Gris to enjoy with it, and you're in heaven (a rainy heaven...).
Ingredients
Directions
- Combine Wine, garlic, butter, and chopped shallot in the bottom of a stock pot. Place steamer basket on top and load in mussels. Steam until mussels have opened (don't eat the ones that don't open). Remove mussels and pour broth from the stock pot over and serve in a bowl with some nice sour dough bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 901g | |
| Calories 981 | |
| Calories from Fat 281 | 29% |
| Total Fat 31.76g | 40% |
| Saturated Fat 16.26g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 1290mg | 54% |
| Potassium 1888mg | 54% |
| Total Carbs 39.24g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.83g | 5% |
| Protein 49.09g | 79% |
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