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Mussels Steamed in Wine Recipe
|Mussels||4 Pint (2.4 Liter)|
|Dry white wine||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Shallots||2 , peeled, finely chopped|
|Onion||1 Large, peeled, finely chopped|
|Butter||3 Ounce (75 Gram / 3/4 Stick)|
|Freshly chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
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
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.