Mussels Steamed In White Wine

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Serve this simple French recipe with plenty of crusty bread to soak up the broth.
4 servings (serving size: about 15 mussels and 1/3 cup broth)


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1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 1/2 cups dry white wine
3 pounds mussels, scrubbed and debearded (about 60 mussels)
1/4 cup finely chopped fresh parsley
1/2 teaspoon black pepper


Heat olive oil in a large stockpot over medium heat. Add onion, and sauté for 4 minutes or until tender. Add wine, and bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Divide mussels and broth evenly among 4 shallow bowls; sprinkle with parsley and pepper.

Created date

July 2000

Nutritional Information

Calories 220
Caloriesfromfat 26 %
Fat 6.3 g
Satfat 1 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 15.6 g
Carbohydrate 11 g
Fiber 1.4 g
Cholesterol 35 mg
Iron 5.8 mg
Sodium 360 mg
Calcium 59 mg