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.
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) butter
1/2 cup (125 mL) onion, diced
2 cloves garlic, crushed
2 tsp (10 mL) thyme leaves
2 pinches salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) fresh tarragon, chopped
2 kg mussels, scrubbed
2 cups (500 mL) white wine
1 lemon, juiced
1/2 cup (125 mL) parsley, chopped
Tip: Buy mussels at a reputable seafood counter. (If the shells are wide open, they’re old; look for mussels that are closed or only slightly open.) Avoid chipped or broken ones, and scrub under cold water before preparing. After cooking, toss any that don’t open.
- 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.
Serves four
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
Best Health Magazine, September 2010; Photography by Edward Pond
