Ingredients
4
4 servings
- •4 quarts mussels, cleaned and debearded
- •2 cloves garlic, minced
- •1 onion, chopped
- •6 tablespoons chopped fresh parsley
- •1 bay leaf
- •0.25 teaspoon dried thyme
- •2 cups white wine
- •3 tablespoons butter, divided
Instructions
- Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
- Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
- Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Nutritional Facts
Per 4 servings
- Calories: 298
- Carbohydrate: 10g
- Fat: 10g
- Fiber: 1g
- Protein: 19g
- Sugar: 4g
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