Mussels Steamed in Wine
Source of Recipe
AHA Around the World Cookbook
MUSSELS STEAMED IN WINE
American Heart Assoc. Around the World Cookbook
Serves: 6
2 lbs. mussels in shells
4 qts. Cold water
1/3 c. salt
2 T. margarine
3 shallots, chopped
1 clove garlic, minced
1 c. dry white wine...OR...non-alcoholic white wine
1 bay leaf
1/2 tsp. dried thyme, crumbled
1/2 tsp. black pepper
Scrub mussels under cold running water. With your fingertips, remove any black, stringy beards. Discard any mussels that do not close when tapped. In a large stockpot, combine water and salt. Add the mussels and soak for 15 minutes. This allows them to clean out any sand or mud if present and freshens their flavor. Drain the mussels and rinse in fresh water. Set aside.
Wipe out the pot with paper towels. Add margarine to the stockpot and melt over medium heat. Sauté the shallots and garlic until softened, about 5 minutes, stirring occasionally. Add the wine, bay leaf, thyme and pepper.
Bring to a boil over high heat and add the mussels. Reduce heat to low and simmer, covered, for 5 to 10 minutes, or until shells open.
Remove pot from the heat and, using a slotted spoon, transfer the mussels to a serving bowl. Discard any mussels that have not opened. Spoon some of the juice over the mussels and serve immediately.
NOTE: Pick up a cooked mussel in your fingertips and pull the halves of the shell apart. Use the empty half like a spoon and scoop the mussel out of the other half, then eat it right from the shell. Or scoop the meat out of all the mussels onto a plate.
One serving equals: 99 calories…9 gm protein…3 gm carbohydrate…23 mg cholesterol…92 mg sodium…4 gm fat (1 gm saturated).
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