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Steamed Mussels with Fresh Herbs
- Active Time 15m
- Total Time 15m
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 pounds fresh mussels, well scrubbed, debearded
- 1 cup water
- 1/2 cup roasted, peeled and sliced red bell peppers
Companion recipe: Vinaigrette
Combine the shallots, basil, tarragon, chives, parsley and vinaigrette in a small bowl. Stir to mix and set aside.
Discard any mussels that do not close to the touch. Bring the water to a boil in a large saucepan. Add the mussels, cover and steam over high heat. Stir once or twice until the shells open, about 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.
nutrition information per serving
564 calories; 35g total fat; 85mg cholesterol; 1332mg sodium; 23g carbohydrates; 2g fiber; 38g 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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