Economical Moules Mariniere
|Margarine||3 Tablespoon (Fleischmann's)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|White wine||1⁄4 Cup (4 tbs) (Or More, According To Taste)|
|Water||1 Cup (16 tbs)|
|Seafood spice||1⁄2 Tablespoon|
Make roux with Fleischmann's Margarine and flour.
Add wine and water.
Do not use milk for this dish it will curdle.
Add seafood spice, chopped parsley, garlic and onion.
Cook to desired creamy consistency.
Season to taste.
The traditional French way is a thin broth.
This broth is heartier and thicker.
Prepare mussels by thoroughly washing two or three times in running water and scrubbing with a brush.
Take off the 'beard' at the side by detaching with a 'tearing' movement.
Be sure all sand is removed.
Place mussels in pan with hot sauce and steam 20 mins. for this amount.
Pan should be large and have a top.
Place lid on pan when steaming.
Mussels are cooked when they open.
Swish them around a couple of times during the steaming process.
Place on serving plate and spoon sauce over mussels.
Serving size: Complete recipe
Calories 1738 Calories from Fat 602
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 12.3 g61.4%
Trans Fat 0 g
Cholesterol 381 mg127%
Sodium 4316.8 mg179.9%
Total Carbohydrates 94 g31.2%
Dietary Fiber 3.6 g14.5%
Sugars 2 g
Protein 169 g337.5%
Vitamin A 139.2% Vitamin C 256.3%
Calcium 43.5% Iron 322.3%
*Based on a 2000 Calorie diet