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Mussels in White Wine

Source: Burt Wolf's Local Flavors, Beaver Creek, Colorado
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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
Mussels in White Wine Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
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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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