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Ingredientes
- 2 kg Or possibly 4 litres of mussels.
- 2 Tbsp. Groundnut oil.
- 2 x Shallots
- 2 c. Dry white wine.
- Â Â Parsley
- Â Â Pepper
Direcciones
- 1 Brush and wash the mussels several times under running water. Don't leave them soaking in water. Remove the thread (byssus), that is sometimes caught in the mussel.
- 2 Fry the shallots till transparent in a pan with a little oil. Add in the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Don't serve unopened mussels.
- 3 Wash and chop the parsley. Sprinkle it over the mussels just before serving.
- 4 Strain the cooking juices to remove the sand that drops from the mussels as they open. Return the juices to the pan with 1 Tbsp. of oil, the wine and the minced parsley. Season with pepper. Return the mussels to the pan and cook for 2 or possibly 3 min.
- Serve warm.
- You can add in 2 crushed garlic cloves to the cooking juices, if liked.
- You can also add in a spoonful of cream to the juices at the end of the cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 60 | 38% |
| Total Fat 6.75g | 8% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 118mg | 3% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.93g | 1% |
| Protein 0.09g | 0% |
