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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 806.8
  • Total Fat: 19.7 g
  • Cholesterol: 210.0 mg
  • Sodium: 2,200.8 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 92.5 g

View full nutritional breakdown of Alfredo’s Steamed Mussels calories by ingredient
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Alfredo’s Steamed Mussels

Submitted by: ASTROCHEF
Alfredo’s Steamed Mussels

Introduction

An old favourite from Alfredo’s Restaurant in Morecambe, Plump fresh mussels in a tomato broth, flavoured with garlic, fennel, and wine
This was and still is one of our preferred ways to cook mussels, we first had it in this way in 1973 while on our honeymoon in Cala Millor, Mallorca
When we went to live and work at The Willow Tree Restaurant in Bolton-le-Sands we found that Alfredo’s restaurant in Morecambe offered a similar dish and it is one of the most delicious ways to serve one of our much-loved shellfish, there are of course many more ways to cook this delectable offering of the sea’s bounty and we have included plenty of them in our collection of recipes.
An old favourite from Alfredo’s Restaurant in Morecambe, Plump fresh mussels in a tomato broth, flavoured with garlic, fennel, and wine
This was and still is one of our preferred ways to cook mussels, we first had it in this way in 1973 while on our honeymoon in Cala Millor, Mallorca
When we went to live and work at The Willow Tree Restaurant in Bolton-le-Sands we found that Alfredo’s restaurant in Morecambe offered a similar dish and it is one of the most delicious ways to serve one of our much-loved shellfish, there are of course many more ways to cook this delectable offering of the sea’s bounty and we have included plenty of them in our collection of recipes.

Number of Servings: 2

Ingredients

    1 teaspoon extra-virgin olive oil
    4 cloves garlic, finely chopped
    6 ripe plum tomatoes, cored and coarsely chopped
    ˝ head, fennel finely chopped
    1 whole red chilli pepper, finely chopped along with some of its seeds
    1 cup dry white wine
    1 ˝ kilos, mussels, scrubbed and debearded (see notes)
    2 teaspoons chopped fresh parsley

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Directions

Makes 4 servings as a first course or 2 as a main course

Warm the oil in a large pan with a tight-fitting lid (or use a specially made mussel pot) over low heat add the garlic, chilli pepper and fennel, cook, stirring, until the onion is golden and soft, about 3 minutes.
Add the tomatoes, increase the heat to high and stir for 1 minute more pour in the wine and bring to a boil.
Add the mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, about 3 to 4 minutes. Discard any that do not open.
Transfer the mussels to a serving bowl and spoon the broth over the mussels and sprinkle with parsley
Serve and Enjoy! With fresh crusty bread

Notes:
Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium and iron while being low in fat and calories. They are also excellent for your heart,

Number of Servings: 2

Recipe submitted by SparkPeople user ASTROCHEF.






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