Directions:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.8 Kcal (1494 kJ) | ||
| Calories from fat | 254.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.33g | 44% | |
|---|---|---|---|
| Cholesterol | 92.18mg | 31% | |
| Sodium | 33.49mg | 1% | |
| Potassium | 489.2mg | 10% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 126.13 Kcal (528 kJ) | ||
| Calories from fat | 90.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 44% | |
|---|---|---|---|
| Cholesterol | 32.59mg | 31% | |
| Sodium | 11.84mg | 1% | |
| Potassium | 172.93mg | 10% | |
| Total Carbs | 5.3g | 5% | |
| Sugars | 1.92g | 22% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 1.23g | 7% | |
| Vitamin C | 13.4mg | 63% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 30.2mg | 9% | |
* 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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