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Ingredientes
- 3 doz mussels
- 1Â 1/2 c. Minced onion
- 2 x Cloves of garlic, crushed
- 1/3 c. Butter
- 2 c. White wine (I use chablis or possibly chardonnay)
- 2 Tbsp. Fresh lemon juice
- 1/2 c. Minced fresh parsley
- 1/8 tsp Pepper
- 1 pch Dry thyme leaves
- 2 Tbsp. Soft butter
- 1 tsp Flour
Direcciones
- Throw away any mussels which are not tightly closed. Scrub remaining mussels under cool running water. With a sharp knife, trim off the "beard" around edges. Place mussels in a large bowl and cover with cool water. Let soak 1 to 2 hrs, then drain. In a 6-qt kettle, saute/fry onion and garlic in 1/3 c. butter till golden brown and tender-about 10 min. Add in wine, lemon juice, 1/4 c. parsley, pepper, and thyme; bring to boiling. Add in mussels; cook over high heat, covered, 5 to 8 min, or possibly till shells open. Shake kettle frequently, so mussels will cook uniformly. With slotted spoon, remove mussels to heated serving dish. Cover with warm, damp cloth. Quickly return cooking liquid to boiling; boil, uncovered, till reduced to about 2 c.-about 5 min. Mix soft butter with flour till smooth. Stir into boiling liquid, and cook, stirring, 2 min longer. Taste, and add in salt if needed. Spoon sauce over mussels; sprinkle with remaining parsley. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1435g | |
| Calories 1756 | |
| Calories from Fat 863 | 49% |
| Total Fat 97.83g | 122% |
| Saturated Fat 56.08g | 224% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 2296mg | 96% |
| Potassium 2876mg | 82% |
| Total Carbs 62.8g | 17% |
| Dietary Fiber 5.1g | 17% |
| Sugars 13.99g | 9% |
| Protein 73.75g | 118% |
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