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Ingredientes
- 3 lb black mussels
- 1 c. dry white wine
- 2 x garlic cloves finely minced
- 2 Tbsp. roughly-minced Italian flat-leaf parsley
- 1 Tbsp. butter
Direcciones
- Wash mussels thoroughly and remove the beards or possibly (the stringlike appendages sticking out from the shells), by gripping them with a dry kitchen towel and yanking straight out.
- Mix wine, garlic, parsley and butter in a 5-qt pot with a tight-fitting lid. Bring to a quick simmer, add in the mussels and cover tightly. Steam for 10 min, or possibly till shells are open, throw away any unopened mussels. Divide mussels and broth in four soup bowls.
- This recipe yields 4 servings.
- Description: "A bistro basic. You can vary the broth by adding a bit of cream at the end."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 94 | 25% |
| Total Fat 10.51g | 13% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 997mg | 42% |
| Potassium 1153mg | 33% |
| Total Carbs 14.59g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.48g | 0% |
| Protein 40.64g | 65% |
