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Ingredientes

Cost per recipe $8.87 view details

Direcciones

  1. Clean and beard mussels under water. In large covered saucepan, saute/fry onions in a mix of half butter or possibly margarine and half oil. Add in black pepper (adjust amount to taste, but this dish is especially good if peppery) and wine. Bring to a boil, add in mussels, and cook, covered, till shells open (a few min should suffice; certainly no more than 15!)
  2. Serve in soup bowls, sprinkled with fresh parsley on top.
  3. Comments: I learned this one from a young Parisian doctor who came with his wife to visit me briefly in Sevilla, Spain in 1974 enroute to Morocco, where he was going to do the equivalent of Peace Corps work in lieu of military service. His recipe has stayed with me ever since and has been raved about at more Super Bowl and other parties than I can remember.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1001g
Calories 1476  
Calories from Fat 899 61%
Total Fat 102.02g 128%
Saturated Fat 60.08g 240%
Trans Fat 0.0g  
Cholesterol 370mg 123%
Sodium 1968mg 82%
Potassium 2007mg 57%
Total Carbs 41.78g 11%
Dietary Fiber 3.4g 11%
Sugars 10.34g 7%
Protein 57.31g 92%
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