Mussels Steamed in Wine Recipe

Mussels Steamed in Wine picture


Difficulty LevelBit DifficultHealth IndexHealthy
MethodMain Ingredient


 Mussels4 Pint (2.4 Liter)
 Dry white wine1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
 Shallots2 , peeled, finely chopped
 Onion1 Large, peeled, finely chopped
 Butter3 Ounce (75 Gram / 3/4 Stick)
 Freshly chopped parsley1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Bay leaf1

Nutrition Facts

Serving size: Complete recipe

Calories 2630 Calories from Fat 999

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 52 g260.2%

Trans Fat 0 g

Cholesterol 720.5 mg

Sodium 5927.8 mg247%

Total Carbohydrates 117 g39%

Dietary Fiber 6.3 g25.3%

Sugars 15.7 g

Protein 235 g469.4%

Vitamin A 142.5% Vitamin C 335.6%

Calcium 66.5% Iron 441.2%

*Based on a 2000 Calorie diet


Scrape and scrub the mussels under running water.
Remove the beards.
Put into a large bucket of cold water, add a handful of bran, and leave overnight.
Wash mussels well.
In a large saucepan add wine, shallots, onion, butter, parsley, and seasonings.
Cook briskly for 5—10 min to reduce liquid.
Throw in all the mussels.
Cover and cook for 5-10 min.
Occasionally shake pan from side to side so mussels cook evenly. (They are cooked when their shells open.)
Ladle mussels and the liquid into large soup bowls, discarding any that have not opened.
Serve with plenty ot French bread to mop up the cooking liquid.