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  Live mussels 4 Dozen (Fresh Ones)
  Cold water 8 Cup (128 tbs) (For Covering)
  Salt 1 1⁄2 Teaspoon
  Onion 1 , sliced
  Green pepper 1 , sliced
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1⁄2
  Peppercorns 4
  Tabasco sauce 1⁄8 Teaspoon

1. Scrub the mussels well, rinse through several clean waters. Cover them with cold water, add 1 teaspoon salt; soak 20 minutes.
2. Drain mussels and place in a heavy kettle with the onion, pepper, oil, wine, bay leaf and peppercorns. Cover the kettle, set it over high heat and steam. Shake the pan gently after 2 minutes; continue to heat and shake the pan for about 5 minutes in all, or until the mussels open. Then cook at a slightly lower heat 5 minutes more.
3. Carefully remove the top shells from the mussels and discard. Arrange the filled lower shells in soup plates. Strain the liquid left in the pan over them, adding the dash of Tabasco sauce to it.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1422 Calories from Fat 636

% Daily Value*

Total Fat 72 g110.2%

Saturated Fat 10.9 g54.4%

Trans Fat 0 g

Cholesterol 215 mg71.7%

Sodium 5207.3 mg217%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20.1%

Sugars 11.7 g

Protein 94 g188.8%

Vitamin A 36.6% Vitamin C 320.8%

Calcium 33.2% Iron 179.6%

*Based on a 2000 Calorie diet

Mussel Stew Recipe