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Mussels Mariniere Recipe
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, chopped|
|Mussels||40 , scrubbed, debearded|
|Dry white wine||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2200 Calories from Fat 1271
% Daily Value*
Total Fat 144 g221.5%
Saturated Fat 80.3 g401.5%
Trans Fat 0 g
Cholesterol 952.1 mg
Sodium 2777.4 mg115.7%
Total Carbohydrates 85 g28.2%
Dietary Fiber 5 g20%
Sugars 11 g
Protein 109 g218.9%
Vitamin A 128.5% Vitamin C 153.3%
Calcium 44.3% Iron 199%
*Based on a 2000 Calorie diet
Cook garlic and onion in it for 2 minutes.
Add bay leaf and mussels and sprinkle with salt and pepper.
Simmer, covered, over low heat for about 10 minutes, or until shells open.
Remove and discard top shells, but leave mussels in bottom shells.
Put mussels in soup plates.
Strain liquid in saucepan and bring to a boil.
Knead remaining butter with flour.
Make into pellets the size of a filbert.
Stir pellets into liquid and cook, stirring constantly, until sauce is thickened and smooth.
Beat heavy cream with egg yolks.
Remove sauce from heat and stir in egg mixture.
Return to heat.
Heat through without boiling.
Pour sauce over mussels.
Sprinkle with parsley.
Serve with a separate plate for discarded mussel shells.