| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 4 | servings | ||
INGREDIENTS
| 2 | tb | Extra-virgin olive oil |
| 2 | tb | Chopped shallots |
| 1 | ts | Chopped garlic |
| 1 | tb | Chopped thyme |
| 1 | c | Dry white wine |
| Salt and pepper | ||
| 3 | lb | Live mussels; cleaned, debearded |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Heat olive oil over medium heat in large, shallow pot. Add shallots and garlic and cook until shallots start to turn translucent, about 3 minutes. Add thyme, wine and salt and pepper to taste, then bring to a simmer. Add mussels, cover pot and steam until mussels open, about 3 minutes. Remove only mussels that have opened. Let closed mussels cook a little longer. Discard mussels that don't open after 5 minutes. Spoon mussels and liquid into 4 bowls and sprinkle with parsley. Yields 4 servings. Each serving: 141 calories; 201 mg sodium; 12 mg cholesterol; 8 grams fat; 4 grams carbohydrates; 5 grams protein; 0.06 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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