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Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón)

Photo: Jan Smith
Yield 6 servings (serving size: about 8 mussels, about 1 tablespoon pan juices, and 1 teaspoon parsley)
After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.

Ingredients

  • 2 teaspoons olive oil
  • 2 1/4 cups vertically sliced onion (1 medium)
  • 2 tablespoons finely chopped shallots
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/4 cup dry white wine
  • 1 3/4 pounds small mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley

Nutrition Information

  • calories 152
  • caloriesfromfat 27 %
  • fat 4.5 g
  • satfat 0.8 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 16.4 g
  • carbohydrate 11.1 g
  • fiber 0.8 g
  • cholesterol 37 mg
  • iron 5.5 mg
  • sodium 431 mg
  • calcium 50 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, shallots, thyme, garlic, and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; uncover and cook over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, juice, salt, and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf. Serve with pan juices; sprinkle with parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.