Mussels in White Wine
- Active Time 20m
- Total Time 20m
Makes 6 servings
- 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
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.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
309 calories; 11g total fat; 95mg cholesterol; 874mg sodium; 13g carbohydrates; 0g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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