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Steamed Mussels in a Garlic
Butter Sauce
Ingredients
2kg Mussels
100g Butter, Reduced Fat
6 Cloves Garlic
2 Shallots
200ml Dry White Wine
½ Tsp Salt
6 Tbsp Fresh Parsley
Freshly ground Black Pepper
Method
- Scrub the mussels thoroughly under cold running water. Discard any that
have broken or open shells.
- Peel and chop the shallots and garlic (keep separate).
- Melt 40g of the butter in a very large pan over a low heat. Add 2tsp
chopped garlic and all the shallots and cook for 2 minutes.
- Add the mussels, wine, salt and black pepper. Cover and bring to the
boil, shaking occasionally. Cook for around 3 minutes or until the mussels
open.
- Place into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and the chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through,
pour over the mussels and eat immediately.
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RECIPE INFO
SERVES: 4
PREP TIME: 25min
COOK TIME: 10min
READY IN: 35min
NUTRITION INFO
Per Serving:
Calories: 408
Fat: 17.8g
Protein: 41.4g
Carbs: 13.4g
Fibre: 1.0g
Fruit and Veg: 0.1 servings
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Published: 20.12.2007
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