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Mussels Antipasto

Yield 4 servings.
Tightly shut shells mean that the mussels are fresh and still alive. Select small ones for the most tender mussels.

Ingredients

  • 2 pounds fresh mussels
  • 1/2 cup water
  • 1/3 cup dry white wine
  • 3 tablespoons diced carrot
  • 3 tablespoons diced celery
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon dried crushed red pepper
  • 1 clove garlic, sliced
  • 1 bay leaf
  • 2 tablespoons sliced green onions

Nutrition Information

  • calories 118
  • caloriesfromfat 20 %
  • fat 2.6 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.8 g
  • carbohydrate 6 g
  • fiber 0.0 g
  • cholesterol 32 mg
  • iron 0.0 mg
  • sodium 220 mg
  • calcium 0.0 mg

How to Make It

  1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.

  2. Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.

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