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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 365.6
  • Total Fat: 6.4 g
  • Cholesterol: 5.4 mg
  • Sodium: 36.5 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 37.5 g

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Mussels steamed with lemon, dill, butter and garlic with a carrot-zucchini slaw/Low Carb Lunch

Submitted by: PAULEY10


Low Carb Lunch Low Carb Lunch
Number of Servings: 1


    IF YOU WANT TO REDUCE FAT do not use the butter.
    Total calories without butter 347.6, and 4.4 g fat.

    18 mussels, raw (about 1 small bag)

    1/2 c chicken broth*
    3 lemon wedges, juiced (and pulp and skin)
    2 tbsp dill, fresh, chopped
    2 tbsp parsley, chopped
    1 cup scallions, chopped
    1/2 tsp butter, salted

    2 carrots, medium, grated
    1 zucchini, small, grated with skin, seeds discarded
    1/2 c yogurt, fat-free


Grate the carrot and the zucchini then add them to 1/2 c scallions, the yogurt, and 1 tsp (juice of 1 lemon wedge). Mix well and place in the freezer for 10 minutes while you prepare the rest of the meal.

Put the mussels in a clean sink and run under cold water. Pull off the "beard" if visible (it's a fuzzy, rather stiff "brush" that sticks out of the end of the mussel). Many mussels nowadays are pre-cleaned, so if you don't see anything sticking out of the mussels skip this step.

COOK'S NOTE: if any mussels are open before they are cooked they must be DISCARDED immediately. Do not cook these mussels.

In a pot with lid large enough to hold all the mussels, add the chicken broth, the juice from the remaining 3 lemon wedges plus the lemon wedges, the dill, parsley and 1/4 c of the scallions. Bring to the boil, add the mussels to the pot, cover and return to the boil. Cook until the mussels open--4-5 minutes.

While the mussels are cooking, place a colander inside a large bowl.

When the mussels are open, pour them into the colander, saving the cooking liquid. Set the mussels aside and return the broth to the cooking pot. Continue boiling the broth to reduce to about 2 tablespoons of liquid. Watch the Pot! Don't let it boil dry.

While the broth reduces remove the mussels from the shells and place in a bowl.

When the broth has reduced to about 2 tablespoons, add the butter, and immediately pour over the mussels. Sprinkle with the remaining 1/4 c scallions.

Serve immediately with the carrot-zucchini slaw.

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