Directions:
- Discard any opened mussels.
- Put mussles in the white wine, bring to a boil and boil for 5 minutes.
- Meanwhile mix the butter, garlic, shallots, lemon juice and fresh parsley.
- Open the mussel shells. Remove the beard (black string). Choose one shell and place the mussle on it.
- Top each mussle/shell with a dab of the seasoned butter mixture.
- Bake 12 - 15 min at 325 degrees OR place on cookie sheet and freeze for future use. (pull out as needed)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.22 Kcal (1177 kJ) | ||
| Calories from fat | 134.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 23% | |
|---|---|---|---|
| Cholesterol | 78.12mg | 26% | |
| Sodium | 492.08mg | 21% | |
| Potassium | 655.31mg | 14% | |
| Total Carbs | 12.31g | 4% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 21.4g | 43% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.1mg | 39% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.94 Kcal (511 kJ) | ||
| Calories from fat | 58.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 23% | |
|---|---|---|---|
| Cholesterol | 33.87mg | 26% | |
| Sodium | 213.37mg | 21% | |
| Potassium | 284.15mg | 14% | |
| Total Carbs | 5.34g | 4% | |
| Sugars | 1.07g | 10% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 9.28g | 43% | |
| Vitamin C | 7.5mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.1mg | 39% | |
| Calcium | 26mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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