LIVE

Tightly shut shells mean that the mussels are fresh and still alive. Select small ones for the most tender mussels.

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary

Yield:
4 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.

    Advertisement
  • Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

118 calories; calories from fat 20%; fat 2.6g; saturated fat 0.5g; protein 13.8g; carbohydrates 6g; cholesterol 32mg; sodium 220mg.
Advertisement