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Steamed Mussels
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Calories:
659
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 659 cal. | (31 %) | ||
Protein | 76 g | (78 %) | ||
Fat | 26 g | (22 %) | ||
Carbohydrates | 19 g | (13 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0.7 g | (2 %) |
more nutritional values
Vitamin A | 0.5 mg | (63 %) | ||
Vitamin D | 57.8 μg | (289 %) | ||
Vitamin E | 6 mg | (50 %) | ||
Vitamin K | 22.3 μg | (37 %) | ||
Vitamin B₁ | 1.2 mg | (120 %) | ||
Vitamin B₂ | 1.6 mg | (145 %) | ||
Niacin | 26.4 mg | (220 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 250 μg | (83 %) | ||
Pantothenic acid | 2.2 mg | (37 %) | ||
Biotin | 14.9 μg | (33 %) | ||
Vitamin B₁₂ | 57.6 μg | (1,920 %) | ||
Vitamin C | 35 mg | (37 %) | ||
Potassium | 2,229 mg | (56 %) | ||
Calcium | 207 mg | (21 %) | ||
Magnesium | 227 mg | (76 %) | ||
Iron | 31.1 mg | (207 %) | ||
Iodine | 1,090 μg | (545 %) | ||
Zinc | 13.5 mg | (169 %) | ||
Saturated fatty acids | 12.2 g | |||
Uric acid | 813 mg | |||
Cholesterol | 938 mg | |||
Complete sugar | 2 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 cups fresh mussels (scrubbed with beards removed)
- 1 ½ cups dry white wine
- 2 shallots (finely chopped)
- 2 sprigs fresh thyme
- 3 Tbsps fresh parsley (finely chopped)
- ¼ cup butter
- ⅓ cup Tomatoes (diced)
- ⅓ cup scallions (chopped)
- salt (to taste)
- freshly ground peppers (to taste)
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Preparation steps
1.
Discard any broken or open mussels. Just prior to cooking, soak the mussels in a pot of fresh water for 20 minutes or so. After 20 minutes, the mussels will have filtered out most of the salt and sand.
2.
In a large pot, over medium heat, combine wine, shallots, and thyme and bring to a simmer. Simmer for 4 to 5 minutes. Using a slotted spoon, add the mussels to the simmer wine mixture, cover and increase heat to medium-high. Steam. shaking the pot from side to side several times, for 8 minutes or until the mussels have opened.
3.
Using a slotted spoon, transfer the mussels to a large serving dish. Discard any unopened mussels.
4.
Add the parsley and butter to the wine broth and simmer for 2 minutes, stir in tomatoes and green onions, and season with salt and pepper, cook 1 minute longer. Ladle broth over warm mussels. Serve.
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