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Ingredientes
- 2 1/4 lb mussels scrubbed, debearded
- 1 c. dry white wine or possibly Belgian beer
- 1 x bay leaf, preferably fresh
- 1 sm Spanish onion thinly sliced
- 1 x celery rib cut in 1/4" dice
- 2 Tbsp. unsalted butter
- 1/4 c. coarsely-minced flat-leaf parsley
Direcciones
- Place mussels in a large pot. Add in 1 1/2 c. water. Cover, and bring to a boil over high heat. With water boiling, steam for 3 min. Add in wine and bay leaf. Steam for 3 min longer. Add in onion and celery, and steam till all the mussels open, about 1 minute longer.
- Remove from heat, and add in butter; toss till butter melts. Transfer to a serving dish. Sprinkle with parsley, and serve immediately.
- This recipe yields 4 servings.
- Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hrs in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, do not be alarmed: Simply tap the shell, and it should close; if it doesn't, throw away. Also throw away any mussel which doesn't open after being steamed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 103 | 31% |
| Total Fat 11.59g | 14% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 741mg | 31% |
| Potassium 928mg | 27% |
| Total Carbs 13.51g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.3g | 1% |
| Protein 30.77g | 49% |
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