Directions:
- Wash mussels several times.
- Place in a large pot with wine, shallots, 3/4 of the parsley, butter, pepper and salt (if using).
- Cook on high, preferably covered, about 4-6 minutes or until mussels have opened, stirring occasionally with a slotted spoon. Discard any mussels that didn't open during cooking.
- Arrange mussels in serving bowls and taste the broth for seasoning.
- Stir in the remaining parsley and spoon sauce over the mussels. The mussels may release sand during cooking, so avoid spooning sauce from the very bottom of the pot.
- The recipe in the magazine suggested serving with grilled croutons and Saffron aioli, but did not give the recipes to make them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.81 Kcal (4257 kJ) | ||
| Calories from fat | 362.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.28g | 62% | |
|---|---|---|---|
| Cholesterol | 481.59mg | 161% | |
| Sodium | 796mg | 33% | |
| Potassium | 1024.59mg | 22% | |
| Total Carbs | 53.14g | 18% | |
| Sugars | 17.34g | 69% | |
| Dietary Fiber | 9.29g | 37% | |
| Protein | 91.85g | 184% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 10.7mg | 59% | |
| Calcium | 251.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 131.5 Kcal (551 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 62% | |
|---|---|---|---|
| Cholesterol | 62.28mg | 161% | |
| Sodium | 102.94mg | 33% | |
| Potassium | 132.5mg | 22% | |
| Total Carbs | 6.87g | 18% | |
| Sugars | 2.24g | 69% | |
| Dietary Fiber | 1.2g | 37% | |
| Protein | 11.88g | 184% | |
| Vitamin C | 4.6mg | 59% | |
| Iron | 1.4mg | 59% | |
| Calcium | 32.5mg | 25% | |
* 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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