This is a classic French recipe; mussels in wine, garlic and herbs translates to ‘in the fisherman’s style’.
Offering an important source of vitamins and minerals, mussels are also sustainable and cheap.
PREP TIME 15 MINS
COOK TIME 15 MINS
|1.5 oz (40 g) butter|
|2 onions, finely chopped|
|8 lb (3.6 kg) mussels, prepared|
|2 garlic cloves, crushed|
|600 ml dry white wine|
|4 bay leaves|
|2 sprigs thyme|
|Salt and freshly ground black pepper|
|2-4 tbsp chopped flat-leaf parsley|
Step 1: Melt the butter in a large, heavy saucepan, add the onions and fry gently until lightly browned. Add the mussels, garlic, wine, bay leaves and thyme. Season to taste. Cover, bring to the boil, and cook for 5-6 minutes, or until the mussels have opened, shaking frequently.
Step 2: Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer them to warmed bowls, cover and keep warm.
Step 3: Strain the liquor into a pan and bring to the boil. Season to taste, add the parsley, pour over the mussels and serve at once.
NUTRITIONAL INFORMATION (per recipe)
|Fat : 76.31 g||Fibre : 4.51 g|
|Iron : 76.89 mg||Sugar : 14.22 g|
|Calcium : 623.25 mg||Sodium : 6416.01 mg|
|Potassium : 6928.13 mg||Calories: 2497.41 kcal|
|Protein : 224.18 g||Vitamin A : 4788.64 IU|
|Vitamin C : 179.7 g||Carbohydrates : 103.94 g|
|Saturated Fat : 29.84 g||Cholesterol : 609.61 mg|