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This recipe is...
lower in fat
lower in carbs
2 pounds mussels
1 cup dry white wine
2 cloves garlic, minced
1 shallot, sliced
1 bay leaf
2 tablespoons chopped fresh parsley leaves
1. Scrub the mussels under cold running water and discard any with open or broken shells. Remove the "beard" by pulling off any wiry threads from the seams.
2. In a large pot, bring the white wine, garlic, shallot and bay leaf to a boil. Add the mussels, cover and cook for 2 minutes. Remove the cover, stir, recover and cook until the mussels open, about 2 to 3 minutes. Discard any mussels that do not open after 6 minutes.
3. Ladle the mussels into large bowls. Add the parsley to the broth and pour it over the mussels. Serve immediately.
Serving Size: 1 pound mussels with broth
Number of Servings: 2
|Fat||5 g||Fiber||0 g|
|Protein||28 g||Saturated Fat||1 g|
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