Steamed Mussels

Recipe Ingredients

4 lbs	1816g / 64oz	Mussels
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Extra-virgin olive oil
1		Leek (3" of green left on) - chopped
1/2 cup	55g / 1.9oz	Diced (1/4") celery
1/4 cup	15g / 0.5oz	Chopped onion
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley - plus
2 tablespoons	30ml	Chopped flat-leaf parsley - for garnish
1 tablespoon	15ml	Finely-minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Dry white wine
1 cup	237ml	Water

Recipe Instructions

Scrub and rinse the mussels well in several changes of cold water. Just before cooking, pull off their beards.

Melt the butter with the oil in a large pot over medium-low heat. Wilt the leek, celery and onion, stirring, for 7 minutes; add 1/2 cup parsley and the garlic in the last 3 minutes. Season with salt and pepper.

Add the mussels, wine and water, then raise the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, 6 to 8 minutes. Discard any that do not open. Serve in shallow bowls with the broth. Sprinkle with remaining parsley.

This recipe yields 4 servings.

Per serving: 750 calories, 26g carbohydrates, 100g protein, 20g fat, 275mg cholesterol.

Description:

"These are excellent with a thick slice of toasted bread to dip in the broth."

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-13-2003

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