Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 4 pounds mussels, scrubbed and debearded
- 1 cup clam juice
- 2 tablespoons unsalted butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
520 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 58 grams protein; 142 milligrams cholesterol; 1676 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a large (6 quart) pot over medium-high heat, saute garlic in olive oil until garlic is browned on edges, about 2 minutes. Add basil, parsley and mussels. Stir gently for 30 seconds. Add clam juice. Cover pot, and increase heat to high. Steam until mussels open, about 5 minutes.
- Remove mussels to serving plates. Whisk butter, 1 tablespoon at a time, into broth in pot. Boil until sauce is concentrated, about 2 to 3 minutes. Spoon over mussels. Serve immediately.
Dining and Cooking