Recipe courtesy of Nadia G
and
Nadia G
Recipe courtesy of Nadia G
and
Nadia G
Watch how to make this recipe.
Mussels in White Wine and Meyer Lemon Sauce
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 83 mg
- Sodium
- 656 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 83 mg
- Sodium
- 656 mg
Ingredients
Directions
- Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones.
- Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.
