Hall Cook Book
Steamed Mussels In White
Wine
Category: Seafood / Submtd By: Pam Hall
Yield: 4 Servings

2 Cups White Wine
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1 Bay Leaf
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4 Tablespoons Shallots, Finely
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4 Pounds Mussels, Scrubbed And
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-Chopped
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-Scraped
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1 Pinch Thyme
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1/3 Cup Chopped Parsley
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Put the wine, shallots,
thyme, and bay leaf in a large pot.
Boil briskly for 10 minutes.
Add the mussels and cover tightly.
Boil for 3 to 5 minutes, giving the pot a shake once or twice while cooking.
The mussel shells will open when finished cooking.
Per Serving: 381 Cal (26% from Fat, 47% from Protein, 27% from Carb); 43 g
Protein; 10 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 0 g Fiber; 48 mg
Calcium; 24 mg Iron; 485 mg Sodium; 227 mg Cholesterol
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