|Dry white wine||1⁄4 Pint|
|Flour||1 1⁄2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Medium cream||4 Tablespoon|
Prepare mussels as described above.
Place in saucepan with finely chopped shallots and white wine.
Cover, boil gently 5 to 6 minutes or until mussels open; drain, reserving liquid.
Remove one shell from each mussel, leaving the meat attached to the other shell.
Divide mussels between two deep soup plates and keep hot.
Reduce liquid in pan by half over high heat.
Cream together butter and flour, add to liquid in pan.
Simmer until butter has melted, stirring constantly.
Add chopped parsley; season to taste with salt and pepper.
Stir in cream, heat through.
Spoon over mussels.
Serving size: Complete recipe
Calories 1663 Calories from Fat 622
% Daily Value*
Total Fat 70 g107.3%
Saturated Fat 35.3 g176.6%
Trans Fat 0 g
Cholesterol 391 mg130.3%
Sodium 3239.1 mg135%
Total Carbohydrates 111 g37.1%
Dietary Fiber 1.1 g4.5%
Sugars 22.6 g
Protein 119 g238.6%
Vitamin A 97.9% Vitamin C 166.1%
Calcium 44% Iron 223.8%
*Based on a 2000 Calorie diet