CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
1 | Servings |
INGREDIENTS
125 | g | Unsalted butter |
Lemon juice and zest of 1/2 | ||
lemon | ||
1/2 | t | Parsley, chopped |
1/4 | t | Black pepper, crushed |
2 | Cloves garlic, crushed | |
Fresh mussels, cleaned | ||
4 | Floz white wine | |
60 | g | Carrot, finely diced |
60 | g | Celery, finely diced |
2 | Shallots, finely chopped | |
2 | Garlic clove, crushed | |
1 | Lemon, juice of |
INSTRUCTIONS
Place all the mussel ingredients into a large pan, except the mussels. Bring up to the boil. Add the mussels and stir, place on a tight fitting lid. Cook until the mussels open. Remove half the mussel shell (the top part) and discard. Place the mussels into a large heavy based pan, suitable for the oven. Place a nut size piece of garlic butter in each of the mussels. Place into the preheated oven for a further 4-5 minutes. Serve with fresh warm crusty bread. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1555
Calories From Fat: 903
Total Fat: 103g
Cholesterol: 268.8mg
Sodium: 204.5mg
Potassium: 3299.3mg
Carbohydrates: 160.6g
Fiber: 33.6g
Sugar: 68g
Protein: 24.2g