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Ingredientes
- 2 Tbsp. butter
- 1/4 c. matchstick-cut or possibly small-diced parsnips
- 1/4 c. matchstick-cut or possibly small-diced leeks
- 1/4 c. matchstick-cut or possibly small-diced red onion
- 1/4 c. matchstick-cut or possibly small-diced celery
- 1Â 1/2 lb live blue mussels - (to 2 lbs) scrubbed, debearded
- 1/3 c. dry vermouth
- 1/2 c. heavy cream
- 1 Tbsp. minced fresh thyme
- Â Â Fennel sprigs or possibly celery leaves for garnish
- Â Â Lemon wedges (optional)
Direcciones
- Heat the butter in a large pot over medium heat, then add in the vegetables. Lightly saute/fry, stirring, till they just begin to soften, 1 to 1 1/2 min.
- Add in the mussels. Increase the heat to high, add in the vermouth and bring to a boil. Add in the cream and thyme. Cover and cook till the mussels open, 3 to 4 min; throw away any mussels which don't open.
- Transfer the mussels, vegetables and broth to serving bowls, garnish with fennel sprigs and serve with lemon wedges for squeezing.
- This recipe yields 2 to 4 servings.
- Comments: Mussels have gained a lot of appreciation in recent years, and are no longer just "those blue things which grow on rocks and pilings." Who'd have thought they'd be so delicious! Like clams, mussels are commonly steamed with white wine, garlic and fresh herbs, but you'll love this variation with aromatic, earthy vegetables and a splash of vermouth.
- To make matchsticks, simply cut the vegetables first into thin (about 1/4 inch) lengthwise slices, then cut across the slices to make thin strips - or possibly matchsticks. Cut the matchsticks into about 3-inch lengths.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 2 servings | |
| Calories 237 | |
| Calories from Fat 201 | 85% |
| Total Fat 22.85g | 29% |
| Saturated Fat 14.21g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 137mg | 6% |
| Potassium 401mg | 11% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.43g | 0% |
| Protein 1.99g | 3% |
