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Mussels In Pink Sauce

Canadian.Recipes's picture
  Mussels 60
  Tomato puree 2 Tablespoon
  Lemon juice 2 Tablespoon
  Sherry 1 Tablespoon
  Cognac 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1⁄2 Small, minced
  Water 1⁄2 Cup (8 tbs)
  Mayonnaise 2 Cup (32 tbs)
  Dairy sour cream 1 1⁄2 Tablespoon
  Prepared horseradish 1 Teaspoon
  Salt To Taste
  Paprika To Taste
  Red caviar 1

Put mussels and 2 cups water into a saucepot, cover tightly, and bring to boiling.
Steam until the shells open.
Remove top shells.
To prepare sauce, combine tomato puree, lemon juice, sherry, cognac, garlic, onion, and 1/2 cup water in a saucepan and cook until the mixture is reduced to one third of its original quantity.
Strain the sauce; cool.
Add mayonnaise, sour cream, and horseradish to the cooled sauce.
Season to taste with salt and paprika.
Chill 1 to 2 hours.
Top each mussel with the Pink Sauce and garnish with caviar.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4344 Calories from Fat 3420

% Daily Value*

Total Fat 380 g584.7%

Saturated Fat 39.8 g199%

Trans Fat 0 g

Cholesterol 750.2 mg250.1%

Sodium 6231 mg259.6%

Total Carbohydrates 62 g20.6%

Dietary Fiber 2.4 g9.5%

Sugars 6.1 g

Protein 149 g297.6%

Vitamin A 57.5% Vitamin C 202.1%

Calcium 41.3% Iron 279.1%

*Based on a 2000 Calorie diet

Mussels In Pink Sauce Recipe