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Mussels Mariniere Recipe
|Mussels/Null||4 Pound, scrubbed (Null)|
|Butter/Margarine||3 Tablespoon (Null)|
|Green onions with tops/Null||4 , thinly sliced (Null)|
|Garlic/Null||1 Clove (5 gm), minced / pressed (Null)|
|Dry white wine/Null||1 Cup (16 tbs) (Null)|
|Lightly packed minced parsley/Null||1⁄2 Cup (8 tbs) (Null)|
|Pepper/Null||1⁄8 Teaspoon (Null)|
Serving size: Complete recipe
Calories 2118 Calories from Fat 691
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 30.9 g154.4%
Trans Fat 0 g
Cholesterol 604.8 mg
Sodium 5238.9 mg218.3%
Total Carbohydrates 81 g27.1%
Dietary Fiber 2.7 g10.7%
Sugars 4.1 g
Protein 219 g437.6%
Vitamin A 143.1% Vitamin C 329.9%
Calcium 59.8% Iron 417.5%
*Based on a 2000 Calorie diet
Tear beard clump of fibers along side of shell off each mussel with a quick tug.
Set mussels aside.
Melt butter in a 4- to 6-quart pan over medium heat.
Add onions and garlic and cook, stirring occasionally, until soft about 2 minutes.
Add wine, parsley, and pepper; bring to a boil over high heat.
Add mussels; reduce heat, cover, and simmer until mussels open about 5 minutes.
Discard any unopened shells.
With a slotted spoon, transfer mussels to individual serving bowls; evenly pour cooking liquid over each portion.