Directions:
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you’re ready to serve.
- Pour the sauce over the mussels. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.56 Kcal (1681 kJ) | ||
| Calories from fat | 213 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.67g | 36% | |
|---|---|---|---|
| Cholesterol | 99.64mg | 33% | |
| Sodium | 389.21mg | 16% | |
| Potassium | 635.92mg | 14% | |
| Total Carbs | 15.02g | 5% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 17.37g | 35% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6mg | 33% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 134.19 Kcal (562 kJ) | ||
| Calories from fat | 71.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 36% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 33% | |
| Sodium | 130.06mg | 16% | |
| Potassium | 212.51mg | 14% | |
| Total Carbs | 5.02g | 5% | |
| Sugars | 1.01g | 12% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 5.81g | 35% | |
| Vitamin C | 6.6mg | 33% | |
| Iron | 2mg | 33% | |
| Calcium | 31.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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