Mussels Steamed In White Wine

Serve this simple French recipe with plenty of crusty bread to soak up the broth.

Yield: 4 servings (serving size: about 15 mussels and 1/3 cup broth)

Ingredients

• 1  tablespoon  olive oil
• 1 1/2  cups  finely chopped onion
• 1 1/2  cups  dry white wine
• 3  pounds  mussels, scrubbed and debearded (about 60 mussels)
• 1/4  cup  finely chopped fresh parsley
• 1/2  teaspoon  black pepper

Preparation

Heat olive oil in a large stockpot over medium heat. Add onion, and sauté for 4 minutes or until tender. Add wine, and bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Divide mussels and broth evenly among 4 shallow bowls; sprinkle with parsley and pepper.

Nutritional Information

Calories:

220 (26% from fat)

Fat:

6.3g (sat 1g,mono 3.1g,poly 1.1g)

Protein:

15.6g

Carbohydrate:

11g

Fiber:

1.4g

Cholesterol:

35mg

Iron:

5.8mg

Sodium:

360mg

Calcium:

59mg