Easy Moules Marinière
|Mussels||3 1⁄2 Pint|
|Shallot||1 , chopped finely|
|Dry white wine||1⁄4 Pint (1/2 water and 1/2 dry cider can be used)|
|Chopped parsley||1 Tablespoon|
Open the mussels by the French method.
Strain the liquid through muslin, to remove any traces of sand, then return the liquid to the pan with the butter and boil rapidly until reduced by half.
Meanwhile, remove the beards from the mussels, and return the mussels to their half-shell, discard empty shells.
Arrange in soup plates, pour the reduced liquor over the mussels and sprinkle with chopped parsley.
Serving size: Complete recipe
Calories 1776 Calories from Fat 544
% Daily Value*
Total Fat 61 g93.7%
Saturated Fat 21.8 g108.8%
Trans Fat 0 g
Cholesterol 531.3 mg177.1%
Sodium 4835.4 mg201.5%
Total Carbohydrates 72 g23.8%
Dietary Fiber 1.1 g4.5%
Sugars 1.4 g
Protein 202 g403.4%
Vitamin A 113.4% Vitamin C 281.9%
Calcium 50.5% Iron 382.5%
*Based on a 2000 Calorie diet