| 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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