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Mussels in White Wine

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Source: Burt Wolf's Local Flavors, Beaver Creek, Colorado

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Makes 6 servings

RECIPE INGREDIENTS

2 tablespoons unsalted butter

1/4 cup diced carrot, cut into 1/4-inch dice

1/4 cup diced celery, cut into 1/4-inch dice

1/4 cup diced shallots, cut into 1/4-inch dice

1 sprig thyme

4 pounds mussels, cleaned

1/4 cup white wine

2 tablespoons chopped parsley

Mussels in White Wine Recipe at Cooking.com

DIRECTIONS

In a large Dutch oven over medium-high heat, melt the butter. Add the carrot, celery, shallots and thyme and sauté until the shallots are soft, about 5 minutes. Add the mussels and wine, cover and steam for 5 minutes or until the mussels open. Discard any mussels that do not open.

Pour the mussels into a warm large bowl, spoon the vegetables and liquid over the mussels and sprinkle with parsley.

A signature dish at Mirabelle in Beaver Creek courtesy of Executive Chef Daniel Joly

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 6 servings

Calories:

309

Fat. Total:

11g

Protein:

36g

Carbohydrates, Total:

13g

Sodium:

874mg

% Cal. from Fat:

32%

Cholesterol:

95mg

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