This appetizer from Bobino Café has cardamom--an important spice in Scandinavian cuisine and, hence, Minnesota cooking. Serve with toasted French bread to sop up the fragrant broth.

Recipe by Cooking Light September 2004

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add shallots, ginger, and cardamom; cook 2 minutes or until shallots are tender, stirring frequently. Add rind, juice, and wine; bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Discard any unopened shells.

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  • Sprinkle mussels with mint, salt, and pepper; stir gently to combine. Divide mussels and juice mixture among 8 shallow bowls. Serving Size: About 9 mussels and 1/4 cup juice mixture

Source

Bobino Café

Nutrition Facts

119 calories; calories from fat 29%; fat 3.8g; saturated fat 0.6g; mono fat 1.7g; poly fat 0.7g; protein 11.1g; carbohydrates 7.2g; fiber 0.3g; cholesterol 25mg; iron 3.8mg; sodium 404mg; calcium 32mg.
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