- Recipes Home
- Interest Groups
Mussels Vinaigrette Using Dry White Wine Recipe
|Dry white wine||1 Cup (16 tbs)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|White onion||1 Small, separated into rings|
|Lemon||1 , thinly sliced|
Serving size: Complete recipe
Calories 1361 Calories from Fat 746
% Daily Value*
Total Fat 84 g129.5%
Saturated Fat 12.3 g61.3%
Trans Fat 0 g
Cholesterol 147 mg
Sodium 2016.6 mg84%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.2 g20.8%
Sugars 8.9 g
Protein 65 g130.5%
Vitamin A 29.8% Vitamin C 178.8%
Calcium 24.2% Iron 127.8%
*Based on a 2000 Calorie diet
Remove beards; discard any mussels that do not close.
Place mussels in a kettle; add enough wine to measure 1 inch in bottom of kettle.
Bring wine to a simmer.
Cover and cook 5 to 7 minutes or until mussels open.
Turn mussels after 3 minutes.
With a slotted spoon, transfer mussels in their shells to a 13" x 9" glass baking dish.
Discard any cooked mussels that do not open.
Boil cooking liquid in kettle until reduced to about 1/2 cup.
In a small bowl, whisk together 1/4 cup reduced cooking liquid, oil, salt, pepper, sugar, garlic and parsley.
Pour over hot mussels.
Add sliced onion and lemon; toss gently.
Cover and refrigerate at least 6 hours, turning mussels once or twice and spooning marinade into shells.
Let chilled cooked mussels stand at room temperature 30 minutes before serving.