Steamed Mussels with Garlic, Wine, and Cilantro (2 PTS)

Recipe Ingredients

4 lbs	1816g / 64oz	Small mussels - scrubbed & debearded
1 tablespoon	15ml	Cornmeal
1 1/2 teaspoons	7.5ml	Olive oil
8		Garlic cloves - thinly sliced
1 1/2 cups	355ml	Water
3/4 cup	177ml	Dry white wine
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

Place mussels in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Rinse mussels; drain.

Heat the oil in a large stockpot over medium-high heat. Add garlic; saute 3 minutes. Add water and wine; bring to a boil. Add mussels; cover and cook over medium-high heat 6 minutes or until shells open, stirring well after 3 minutes. Remove from heat; discard any unopened shells. Sprinkle with pepper and cilantro. Remove mussels with a slotted spoon, and arrange in each of 8 shallow bowls.

Yield: 8 appetizer servings (serving size: about 12 mussels).

CALORIES 78 (28% from fat); FAT 2.4g (sat 0.4g, mono 1g, poly 0.5g); PROTEIN 8.6g; CARB 5.1g; FIBER .40g; CHOL 19mg; IRON 3.30mg; SODIUM 199mg; CALC 35mg

M/C formatted by Diane [[email protected]]

Shared by: Diane, Healthy Recipes

NOTES : You can serve this dish with a loaf of crusty sourdough bread.

Source:
Cooking Light, September 1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.