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

Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón) Recipe
Photo: Jan Smith
After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.

Yield:

6 servings (serving size: about 8 mussels, about 1 tablespoon pan juices, and 1 teaspoon parsley)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Penelope Casas,

Cooking Light

July 2005
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