- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 818
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 58 g
- Cholesterol
- 127 mg
- Sodium
- 1326 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 818
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 58 g
- Cholesterol
- 127 mg
- Sodium
- 1326 mg
Ingredients
Directions
- Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
