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Photo: Jan Smith Photo by: Photo: Jan Smith

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.

Cooking Light JULY 2005

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

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.

Nutritional Information

Amount per serving
  • 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
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