Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Serve this simple French recipe with plenty of crusty bread to soak up the broth.

Recipe by Cooking Light July 2000

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Recipe Summary test

Yield:
4 servings (serving size: about 15 mussels and 1/3 cup broth)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stockpot over medium heat. Add onion, and sauté for 4 minutes or until tender. Add wine, and bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Divide mussels and broth evenly among 4 shallow bowls; sprinkle with parsley and pepper.

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Nutrition Facts

220 calories; calories from fat 26%; fat 6.3g; saturated fat 1g; mono fat 3.1g; poly fat 1.1g; protein 15.6g; carbohydrates 11g; fiber 1.4g; cholesterol 35mg; iron 5.8mg; sodium 360mg; calcium 59mg.
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