Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón)

After adding the mussels, don't remove the lid until the minimum amount of cooking time has elapsed.

Yield: 6 servings (serving size: about 8 mussels, about 1 tablespoon pan juices, and 1 teaspoon parsley)

Ingredients

• 2  teaspoons  olive oil
• 2 1/4  cups  vertically sliced onion (1 medium)
• 2  tablespoons  finely chopped shallots
• 1 1/2  teaspoons  chopped fresh thyme
• 1  garlic clove, minced
• 1  bay leaf
• 1/4  cup  dry white wine
• 1 3/4  pounds  small mussels, scrubbed and debearded
• 1/4  cup  fresh lemon juice
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 2  tablespoons  finely chopped fresh parsley

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion, shallots, thyme, garlic, and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; uncover and cook over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, juice, salt, and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf. Serve with pan juices; sprinkle with parsley.

Nutritional Information

Calories:

152 (27% from fat)

Fat:

4.5g (sat 0.8g,mono 1.8g,poly 1g)

Protein:

16.4g

Carbohydrate:

11.1g

Fiber:

0.8g

Cholesterol:

37mg

Iron:

5.5mg

Sodium:

431mg

Calcium:

50mg