Mussels with Herbs and White Wine
Mussels are rich in protein, minerals and vitamins B and C, low in fat and cholesterol, and a great source of omega-3s. This recipe takes advantage of the fresh herbs that are plentiful at this time of year; they add wonderful flavour and colour to the dish.
Best Health Magazine, September 2010; Photography by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/2 cup onion diced
- 2 cloves garlic crushed
- 2 tsp thyme leaves
- 2 pinches salt
- 1/4 tsp pepper
- 1/4 cup fresh tarragon chopped
- 2 kg mussels scrubbed
- 2 cups white wine
- 1 lemon juiced
- 1/2 cup parsley chopped
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a large, heavy-bottomed pot, add olive oil, butter, onion, garlic, thyme, salt and pepper.
- Sauté gently over low heat until onions are soft. Add tarragon.
- In a bowl, combine mussels, white wine and lemon juice, and add mixture to pot.
- Increase heat to high. Cover and steam mussels until they open, about five minutes.
- Scoop equal amounts into four large bowls. Sprinkle with parsley and serve immediately, along with a thick slice of whole-grain bread to sop up the delicious sauce.
Recipe Notes
Per serving: 613 calories, 54 g protein, 23 g fat (7 g saturated fat), 24 g carbohydrates, 1 g fibre, 140 mg cholesterol, 1314 mg sodium
