mussels mariniere
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 254.5
- Total Fat: 8.8 g
- Cholesterol: 73.9 mg
- Sodium: 444.3 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.2 g
- Protein: 27.4 g
View full nutritional breakdown of mussels mariniere calories by ingredient
Introduction
serve as is for an appetizer or use another recipe serve as is for an appetizer or use another recipeNumber of Servings: 4
Ingredients
-
1 pound of fresh mussels
1 T butter
1/4 c sweet onions chopped
1/4 dry vermouth or white wine
2 springs of parsley
about 1 tables poon of lemon juice
2 T no fat cream (opt)-not if you are using this for another recipe
a sprinkling of chopped parsley to serve.
small clove garlic crushed
pinch of red pepper flakes
1 bay leaf
3 peppercorns
Directions
scrub and debeard the mussels-don't use any that are open and wont close when knocked with the knife
Don't use aluminum pan for this recipe
Place wine-onion-garlic-pepper flakes-bay leaf-peppercorns-parsley sprigs T butter in pan -cover and simmer for about five minutes.
Add mussels and bring up to boil. cover and shake pan occassionally-coil until shells have opened-about 5 monutes.
remove to dish to cool. Let broth settle and strain off leaving any sand behind.
Discard any mussels that have not opened.and remove from shells.
At this point you may set aside to use in another dish or
proceed to boil down the mussel liquid to about half volume-add cream
place mussels in bowl and pour broth over-serve with crusty bread. to sop up juices.
Number of Servings: 4
Recipe submitted by SparkPeople user MEBRAWN.
Don't use aluminum pan for this recipe
Place wine-onion-garlic-pepper flakes-bay leaf-peppercorns-parsley sprigs T butter in pan -cover and simmer for about five minutes.
Add mussels and bring up to boil. cover and shake pan occassionally-coil until shells have opened-about 5 monutes.
remove to dish to cool. Let broth settle and strain off leaving any sand behind.
Discard any mussels that have not opened.and remove from shells.
At this point you may set aside to use in another dish or
proceed to boil down the mussel liquid to about half volume-add cream
place mussels in bowl and pour broth over-serve with crusty bread. to sop up juices.
Number of Servings: 4
Recipe submitted by SparkPeople user MEBRAWN.