Directions:
- In a large saucepan over high heat, bring ale to a boil.
- Add shallots and garlic; cook for 1 minute.
- Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
- Add whipping cream and return to boil.
- Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
- Makes 2 servings.
- Note: Remove zucchini skin by cutting wide strips, about 1/4 inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1442.58 Kcal (6040 kJ) | ||
| Calories from fat | 166.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.47g | 28% | |
|---|---|---|---|
| Cholesterol | 160.28mg | 53% | |
| Sodium | 2001.06mg | 83% | |
| Potassium | 1788.19mg | 38% | |
| Total Carbs | 81.28g | 27% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 65.31g | 131% | |
| Vitamin C | 57.3mg | 96% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 19.7mg | 110% | |
| Calcium | 197.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 12.83 Kcal (54 kJ) | ||
| Calories from fat | 1.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 28% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 53% | |
| Sodium | 17.8mg | 83% | |
| Potassium | 15.91mg | 38% | |
| Total Carbs | 0.72g | 27% | |
| Sugars | 0.04g | 19% | |
| Dietary Fiber | 0.02g | 11% | |
| Protein | 0.58g | 131% | |
| Vitamin C | 0.5mg | 96% | |
| Iron | 0.2mg | 110% | |
| Calcium | 1.8mg | 20% | |
* 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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