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Hall Cook Book

Steamed Mussels In White Wine

Category: Seafood / Submtd By: Pam Hall

Yield: 4 Servings

2 Cups White Wine	1 Bay Leaf
4 Tablespoons Shallots, Finely	4 Pounds Mussels, Scrubbed And
-Chopped	-Scraped
1 Pinch Thyme	1/3 Cup Chopped Parsley

Put the wine, shallots, thyme, and bay leaf in a large pot.
Boil briskly for 10 minutes.
Add the mussels and cover tightly.
Boil for 3 to 5 minutes, giving the pot a shake once or twice while cooking.
The mussel shells will open when finished cooking.


Per Serving: 381 Cal (26% from Fat, 47% from Protein, 27% from Carb); 43 g Protein; 10 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 0 g Fiber; 48 mg Calcium; 24 mg Iron; 485 mg Sodium; 227 mg Cholesterol

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