Ingredients
-
1
-
4
-
6
-
1
-
1
-
4
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Basic Steamed Mussels, From Eating Well, July/August 1997 , From Eating Well, July/August 1997
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Pot, Combine Wine, Parsley, Garlic, Oil and Bay Leaf. |
|
2
Done
|
Bring to a Boil Over High Heat. |
|
3
Done
|
Add Mussels, Cover and Steam For 2 Minutes, Shaking the Pot Occasionally. |
|
4
Done
|
Begin Checking Mussels; as They Open, Transfer Them to 6 Large Soup Bowls. |
|
5
Done
|
Total Steaming Time Will Be About 5 Minutes. |
|
6
Done
|
Discard Any Unopened Mussels. |
|
7
Done
|
Strain Mussel Broth Through a Fine Sieve Lined With Cheesecloth Into a Small Saucepan. |
|
8
Done
|
Bring Broth to a Boil Over High Heat and Boil For 2 Minutes. |
|
9
Done
|
Pour Broth Over Mussels and Garnish With Chervil (or Tarragon). |
|
10
Done
|
Serve Immediately, With Bread For Sopping Up Broth. |
|
11
Done
|
Makes 6 First-Course Servings. |
|
12
Done
|
205 Calories Per Serving; 15 Grams Protein; 4 Grams Fat (0.3 Gram Saturated Fat); 25 Grams Carbohydrate; 410 Mg Sodium; 42 Mg Cholesterol; 1 Gram Fiber. |
