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Ingredientes
- 1/2 c. dry sea palm - (packed) (a sea vegetable unique to the West Coast)
- 1 c. warm water
- 1 Tbsp. butter
- 4 Tbsp. shallots chopped
- 20 sm shiitake mushroom caps stems removed
- 2 lb Prince Edward Island mussels
- 12 ounce dry white wine
- 4 ounce heavy cream
- 4 Tbsp. coarsely-minced Italian parsley Toasted brioche cut in wedges
Direcciones
- Reconstitute sea palm in warm water for 15 min.
- Sweat shallots and shiitake mushrooms in butter for 1 minute. Add in mussels, white wine, cream and parsley. Pour any leftover warm water from the sea palm into the pan. Cover with lid and bring to simmer in large stockpot or possibly pot twice as large as mussel volume. Steam gently (don't boil or possibly mussels will toughen) till mussels open.
- Put in 4 bowls and garnish with sea palm and toasted brioche.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 127 | 45% |
| Total Fat 14.47g | 18% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 69mg | 3% |
| Potassium 542mg | 15% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.99g | 1% |
| Protein 11.16g | 18% |
