Mussel Stew Recipe

Mussel Stew
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Live mussels4 Dozen (Fresh Ones)
 Cold water8 Cup (128 tbs) (For Covering)
 Salt1 1⁄2 Teaspoon
 Onion1 , sliced
 Green pepper1 , sliced
 Olive oil/Salad oil1⁄4 Cup (4 tbs)
 Dry white wine1 Cup (16 tbs)
 Bay leaf1⁄2
 Peppercorns4
 Tabasco sauce1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1422 Calories from Fat 636

% Daily Value*

Total Fat 72 g110.2%

Saturated Fat 10.9 g54.4%

Trans Fat 0 g

Cholesterol 215 mg71.7%

Sodium 5207.3 mg217%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20.1%

Sugars 11.7 g

Protein 94 g188.8%

Vitamin A 36.6% Vitamin C 320.8%

Calcium 33.2% Iron 179.6%

*Based on a 2000 Calorie diet

Directions

1. Scrub the mussels well, rinse through several clean waters. Cover them with cold water, add 1 teaspoon salt; soak 20 minutes.
2. Drain mussels and place in a heavy kettle with the onion, pepper, oil, wine, bay leaf and peppercorns. Cover the kettle, set it over high heat and steam. Shake the pan gently after 2 minutes; continue to heat and shake the pan for about 5 minutes in all, or until the mussels open. Then cook at a slightly lower heat 5 minutes more.
3. Carefully remove the top shells from the mussels and discard. Arrange the filled lower shells in soup plates. Strain the liquid left in the pan over them, adding the dash of Tabasco sauce to it.
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