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Ingredientes
- 125 gm Unsalted butter Lemon juice and zest of 1/2 lemon
- 1/2 tsp Parsley, minced
- 1/4 tsp Black pepper, crushed
- 2 x Cloves garlic, crushed Fresh mussels, cleaned
- 4 fl ounce white wine
- 60 gm Carrot, finely diced
- 60 gm Celery, finely diced
- 2 x Shallots, finely minced
- 2 x Garlic clove, crushed
- 1 x Lemon, juice of
Direcciones
- Place all the mussel ingredients into a large pan, except the mussels.
- Bring up to the boil. Add in the mussels and stir, place on a tight fitting lid. Cook till the mussels open.
- Remove half the mussel shell (the top part) and throw away. Place the mussels into a large heavy based pan, suitable for the oven. Place a nut size piece of garlic butter in each of the mussels. Place into the preheated oven for a further 4-5 min.
- Serve with fresh hot crusty bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 267g | |
| Calories 155 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 521mg | 15% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.33g | 4% |
| Protein 2.03g | 3% |
