Flexing Mussels Recipe - Cooking Index
Flexing Mussels Recipe - Cooking Index
If you buy mussels that are not farm-raised and have beards, don't remove the beards until you're ready to cook the mussels, or the shellfish will die. Most are farm-raised these days, so just wash well. I use shallow bowls to serve the mussels. Always put an extra bowl on the table for the empty shells.
Type: Fish, Shellfish| 4 lbs | 1816g / 64oz | Mussels |
| 4 tablespoons | 60ml | Unsalted butter |
| 1 | Leek, white part only - washed well, | |
| Patted dry, and thinly sliced | ||
| 1 cup | 146g / 5.1oz | Diced (1/4") fennel bulb |
| 1/4 cup | 36g / 1.3oz | Finely-chopped shallots |
| 2 cups | 125g / 4.4oz | Diced (1/4") seeded tomatoes |
| 1/2 cup | 20g / 0.7oz | Chopped flat-leaf parsley |
| 1 tablespoon | 15ml | Finely-minced garlic |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Dry white wine |
Scrub the mussel shells well with a stiff brush and rinse in several changes of cold water. Just before cooking, pull off the beards and discard; reserve mussels.
Melt the butter in a large, heavy, nonreactive pot over medium heat. Add the leek, fennel and shallots; cook, stirring, until wilted, about 8 minutes.
Add the tomatoes, parsley and garlic; cook for 2 minutes. Season with salt and pepper.
Add the mussels and the wine and raise the heat to high. Cover and cook, shaking the pot occasionally, until all the mussels have opened, 6 to 8 minutes. Discard any that do not open. Serve immediately in shallow bowls with the vegetables and broth.
This recipe yields 4 servings.
Per serving: 315 calories, 21g carbohydrates, 23g protein, 16g fat, 80mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-26-2000
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