Mussels Marinière Recipe
Ingredients
| Dry white wine | 1 Cup (16 tbs) | |
| Shallots | 3 , minced | |
| Unsalted butter | 3 Tablespoon | |
| Finely chopped fresh flat leaf parsley | 2 Tablespoon | |
| Bay leaf | 1⁄2 | |
| Freshly ground pepper | To Taste | |
| Mussels | 2 1⁄2 Pound, well scrubbed (debearded) | |
| Baguette slices | 6 (use more if needed) |
Nutrition Facts
Serving size
Calories 2563 Calories from Fat 330
% Daily Value*
Total Fat 36 g56.1%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 207.1 mg69%
Sodium 6429.5 mg267.9%
Total Carbohydrates 411 g137.1%
Dietary Fiber 0.69 g2.8%
Sugars 0.1 g
Protein 122 g244.1%
Vitamin A 63.9% Vitamin C 114.2%
Calcium 19.2% Iron 133.5%
*Based on a 2000 Calorie diet
Directions
Add the mussels, discarding any that do not close to the touch. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
To serve, spoon the mussels into large warmed soup bowls, ladle some of the broth over them, and sprinkle with the remaining 1 Tbs. parsley. Serve immediately, with baguette slices for dipping in the broth. Serves 2 to 4.
Chef
