Chilled Marinated Mussels With Garlic, Lemon And Parsley

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Garlic cloves - minced (large)
1 tablespoon	15ml	Shallot - minced (large)
2 tablespoons	30ml	Dry white wine
2 1/2 lbs	1135g / 40oz	Mussels - debearded, scrubbed
1 tablespoon	15ml	Lemon juice
1/4 cup	23g / 0.8oz	Minced parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lemon - thinly sliced (large)

Recipe Instructions

Heat oil in large skillet over medium heat. Add garlic and shallot and cook, stirring often, until just fragrant but not brown, about 20 seconds.

Add wine and mussels and cook over high heat, shaking pan often, until mussels have opened, 5 to 7 minutes. Remove from skillet to bowl with slotted spoon. Discard any mussels that refuse to open after prying with knife.

Add lemon juice to pan juices and boil over medium-high heat until reduced to about 1/2 cup, about 2 minutes. Stir in parsley and season to taste with salt and pepper. Pour over mussels. Add lemon slices and toss to mix.

Let cool in bowl, then transfer to heavy plastic food bag. Close bag and press sides against mussels. Refrigerate and marinate at least 6 hours or overnight, turning bag often.

Transfer to large bowl and serve chilled. Serve this recipe as a first course or with pasta tossed with fresh tomato, red onion and basil.

This recipe yields 2 main-course or 4 appetizer servings.

Each main-course serving: 529 calories; 980 mg sodium; 125 mg cholesterol; 24 grams fat; 20 grams carbohydrates; 54 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 06-30-1999

Rating

Average rating:

5.8 (5 votes)

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