|Mussels/Null||4 Pound, scrubbed (Null)|
|Butter/Margarine||3 Tablespoon (Null)|
|Garlic/Null||1 Clove (5 gm), minced / pressed (Null)|
|Dry white wine/Null||1 Cup (16 tbs) (Null)|
|Lightly packed minced parsley/Null||1⁄2 Cup (8 tbs) (Null)|
|Pepper/Null||1⁄8 Teaspoon (Null)|
Discard any mussels that do not close when tapped.
Tear beard clump of fibers along side of shell off each mussel with a quick tug.
Set mussels aside.
Melt butter in a 4- to 6-quart pan over medium heat.
Add garlic and cook, stirring occasionally, until soft about 2 minutes.
Add wine, parsley, and pepper; bring to a boil over high heat.
Add mussels; reduce heat, cover, and simmer until mussels open about 5 minutes.
Discard any unopened shells.
With a slotted spoon, transfer mussels to individual serving bowls; evenly pour cooking liquid over each portion.
Serving size: Complete recipe
Calories 2098 Calories from Fat 690
% Daily Value*
Total Fat 77 g119.1%
Saturated Fat 30.9 g154.3%
Trans Fat 0 g
Cholesterol 604.8 mg201.6%
Sodium 5229.3 mg217.9%
Total Carbohydrates 77 g25.6%
Dietary Fiber 1.1 g4.5%
Sugars 2.7 g
Protein 218 g435.4%
Vitamin A 131.1% Vitamin C 311.1%
Calcium 55.5% Iron 412.6%
*Based on a 2000 Calorie diet