Directions:
- Purge mussels in 1/3 c kosher salt in 1gallon water for about 2 hours (keep cool)
- In saute pan
- Saute about 1/2c onion and 1/4 c garlic cloves chopped in 1 teaspoon butter
- Add about 3/4 c white wine, let simmertill alcohol evaporates, add 3/4 cup chicken stock. Italian seasoning (about 1t) and 3 sprigs fresh rosemary.
- Bring to simmer and add purged and scrubbed mussles. Cover and steam about 5-10 minutes or untill mussels open
- Remove mussles and keep warm.
- Add about 1/3 c heavy cream to pan and simmer about 5 minutes, add 1/4 cup grated parm cheese and 1/3 c fresh chopped basil salt/pepper to taste
- Return mussels to pan. Toss to coat. Serve with french bread.
- Or combine 1/3 c low fat milk ,1t melted butter and 1T flour mix well and add to broth/wine mix,,simmer till it thickens, add basil,and cheese, Return mussles to broth Top with Italian Parsley (if desired) and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.01 Kcal (1633 kJ) | ||
| Calories from fat | 81.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Cholesterol | 126.98mg | 42% | |
| Sodium | 1297.01mg | 54% | |
| Potassium | 1451.2mg | 31% | |
| Total Carbs | 18.14g | 6% | |
| Protein | 54.42g | 109% | |
| Vitamin C | 36.3mg | 60% | |
| Iron | 18.1mg | 101% | |
| Calcium | 117.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86 Kcal (360 kJ) | ||
| Calories from fat | 18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 14% | |
|---|---|---|---|
| Cholesterol | 28mg | 42% | |
| Sodium | 286mg | 54% | |
| Potassium | 320mg | 31% | |
| Total Carbs | 4g | 6% | |
| Protein | 12g | 109% | |
| Vitamin C | 8mg | 60% | |
| Iron | 4mg | 101% | |
| Calcium | 26mg | 12% | |
* 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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