White Wine—Steamed Mussels

White Wine—Steamed Mussels Recipe
Oxmoor House
Mussels make any meal a special occasion, but they're so easy and quick to cook that they're perfect for an impromptu casual dinner party. Serve them with a garden salad and Garlic Bread for sopping up the sauce.

Yield:

4 servings (serving size: 15 mussels and 3/4 cup wine mixture)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 250
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 2.8 g
Monofat 2.9 g
Polyfat 1.9 g
Protein 27.5 g
Carbohydrate 14.1 g
Fiber 0.3 g
Cholesterol 71 mg
Iron 9.7 mg
Sodium 998 mg
Calcium 72 mg

Ingredients

1 tablespoon butter
1/4 cup minced shallots (2 medium)
1 serrano chile, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds mussels, scrubbed and debearded (about 60)
1/2 cup dry white wine
1/4 cup chopped fresh parsley

Preparation

1. Melt butter in a Dutch oven over medium heat. Add shallots and chile to pan, and sauté 3 minutes or until tender. Stir in salt and pepper.

2. Add mussels and wine; cover and cook 7 minutes or until shells open; discard any unopened shells. Divide mussels evenly among 4 shallow bowls. Sprinkle evenly with parsley.

Serve with: Garlic Bread

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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