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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Eating Well, July/August 1997. Ingredients:
1 cup dry white wine |
4 sprigs fresh parsley |
6 garlic cloves, crushed |
1 tablespoon olive oil |
1 bay leaf |
4 lbs mussels, debearded and well washed |
1 tablespoon chopped fresh chervil or 1 tablespoon tarragon |
1/2 loaf crusty bread |
Directions:
1. In a large pot, combine wine, parsley, garlic, oil and bay leaf.
2. Bring to a boil over high heat.
3. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
4. Begin checking mussels; as they open, transfer them to 6 large soup bowls.
5. Total steaming time will be about 5 minutes.
6. Discard any unopened mussels.
7. Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan.
8. Bring broth to a boil over high heat and boil for 2 minutes.
9. Pour broth over mussels and garnish with chervil (or tarragon).
10. Serve immediately, with bread for sopping up broth.
11. Makes 6 first-course servings.
12. 205 calories per serving; 15 grams protein; 4 grams fat (0.3 gram saturated fat); 25 grams carbohydrate; 410 mg sodium; 42 mg cholesterol; 1 gram fiber.
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