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Mussels Meuniere
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Tablespoon Olive oil
/4 Cup Minced shallots
Tablespoon Chopped garlic
Bay leaves
Sprigs Fresh thyme
Cup White wine
Stick Butter; cut into cubes
Dozen Live mussels; scrubbed, debearded
Tablespoon Chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
Crusty bread
1
0 1/2 Fat; 0 Other Carbohydrates
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots
and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up
to a boil, reduce to a simmer. Add the mussels to the wine mixture and
cover. Simmer the mussels for 5 to 8 minutes or until the shells open.
Discard any shells that do not open. Stir in the parsley and season with
salt and pepper. Divide the mussels between two bowls and serve with crusty
bread. This recipe yields 2 servings.
Mussels Meuniere
422
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