Directions:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
- Remove Mussels to serving dish. Discard any unopened mussels.
- In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
- Serve mussels immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1577.81 Kcal (6606 kJ) | ||
| Calories from fat | 674.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.98g | 115% | |
|---|---|---|---|
| Cholesterol | 427.75mg | 143% | |
| Sodium | 2665.39mg | 111% | |
| Potassium | 4231.25mg | 90% | |
| Total Carbs | 91.83g | 31% | |
| Sugars | 24.95g | 100% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 119.31g | 239% | |
| Vitamin C | 154.9mg | 258% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 39.3mg | 219% | |
| Calcium | 419.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 102.29 Kcal (428 kJ) | ||
| Calories from fat | 43.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 115% | |
|---|---|---|---|
| Cholesterol | 27.73mg | 143% | |
| Sodium | 172.8mg | 111% | |
| Potassium | 274.32mg | 90% | |
| Total Carbs | 5.95g | 31% | |
| Sugars | 1.62g | 100% | |
| Dietary Fiber | 0.6g | 37% | |
| Protein | 7.73g | 239% | |
| Vitamin C | 10mg | 258% | |
| Iron | 2.6mg | 219% | |
| Calcium | 27.2mg | 42% | |
* 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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