Ingredients
- 3 tablespoons unsalted butter
- ¼ cup finely chopped scallions
- ¼ cup minced shallots
- 1 red bell pepper, seeded and finely chopped
- ½ teaspoon dried thyme or 2 teaspoons fresh
- ¼ teaspoon dried basil
- 2 teaspoons finely grated orange rind
- 1 ⅓ cups dry white wine
- ½ cup water
- 5 to 6 dozen fresh mussels, scrubbed and debearded
- ⅓ cup minced Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
366 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 96 milligrams cholesterol; 766 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 – 6 servings
Preparation
- Melt butter in a large stockpot or casserole. Gently cook the scallions and shallots until soft, add the remaining ingredients except the mussels and bring to a boil.
- Add the mussels, cover the pot and cook over medium-high heat until the mussels open, three to five minutes. Discard unopened ones.
- Remove mussels to a large heated bowl or platter, spoon the hot broth and vegetables over them, sprinkle with parsley and serve immediately.
55 minutes
Dining and Cooking