This was the best mussle recipe that I have tried. Not restaurant quality, but nice. I would definitely make this again. (I used 1/3 cup wine, 1/3 cup lemon juice, almost 1-1/2 of the other ingredients, and almost 4 lbs. of mussles. I skipped the parsley as my husband doesn't like it much and skipped the shallots as I did not have them. My husband ate more than 3 lbs. of mussles over wheat pasta with wheat artisan bread. I ate about 20 mussles with the sauce and a couple of pieces of the bread. There is plenty of sauce left over in the fridge that we may actually eat tomorrow.) More wine would most likely add a bit more flavor. The herbs and wine soaked into the onion strips is really nice. The thyme, bay leaf, and lemon juice are the special extra flavors in this recipe. I highly recommend trying this one.
Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón)
After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.
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- Calories: 152
- Calories from fat: 27%
- Fat: 4.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1g
- Protein: 16.4g
- Carbohydrate: 11.1g
- Fiber: 0.8g
- Cholesterol: 37mg
- Iron: 5.5mg
- Sodium: 431mg
- Calcium: 50mg
- 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
- 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.
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