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Mussels Mariniere

fast.cook's picture
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Mussels Mariniere Recipe