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Ingredientes
- 2 quart mussels - (abt 48 mussels)
- 8 ounce dry white wine
- 3 Tbsp. extra virgin olive oil
- 1 sm onion sliced thin
- 4 x garlic cloves pressed
- 4 x celery stalks including tops minced
- 1/4 tsp thyme
- 1/2 tsp finely-minced fresh parsley
Direcciones
- Rinse mussels and remove the beards.
- Heat extra virgin olive oil in a heavy pot. Add in onion, pressed garlic and minced celery to the oil. Saute/fry till onion becomes translucent/soft. Add in mussels and wine and cover pot tightly. Allow mussels to steam over high heat for approximately 5 min, shaking pot occasionally.
- Turn heat off and allow to stand for 2 to 3 min. Remove cover and throw away any mussels that have not opened. Sprinkle with parsley and serve with broth for dipping.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 151 | 37% |
| Total Fat 16.93g | 21% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 890mg | 37% |
| Potassium 1133mg | 32% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.77g | 1% |
| Protein 36.17g | 58% |
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