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Steamed Mussels with Fresh Herbs

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4-6
Along France’s northern coast, where mussels prosper in the cold Atlantic waters, the fresh mollusks are often served with little or no embellishment, save for a sprinkling of herbs. For a delicious light supper, pair this dish with a side of crisp french fries and a full-bodied Alsatian wine such as a Gewürtztraminer.
1/2 cup finely chopped shallots
1/3 cup julienned fresh basil
1/4 cup fresh tarragon leaves
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1 1/2 cups vinaigrette
4 lb fresh mussels, well scrubbed, debearded
1 cup water
1/2 cup roasted, peeled and sliced red bell peppers
Other necessary recipes:
Steamed Mussels with Fresh Herbs Recipe at
In a small bowl, combine the shallots, basil, tarragon, chives, parsley and vinaigrette. Stir to mix and set aside.

Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 3-5 minutes.

Drain the mussels and discard any that have not opened. Place them in a large serving bowl or divide equally among smaller individual bowls. Scatter the peppers evenly over the top(s).

Pour the vinaigrette-herb mixture directly over the mussels and peppers. Serve immediately or let cool and serve at room temperature.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 564
Fat. Total: 35g
Fiber: 2g
Carbohydrates, Total: 23g
Sodium: 1332mg
% Cal. from Fat: 56%
Cholesterol: 85mg
Protein: 38g
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