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Ingredients
Steamed Mussels in White Wine
- Ingredients
- 2 ½ lbs mussels
- 1 large carrot
- 1 Fennel bulb
- 2 garlic cloves
- 3 sprigs thyme
- 2 Tbsps vegetable oil
- 1 cup white wine
- 8 ozs Canned tomatoes (drained)
- salt
- peppers
Thoroughly brush mussels under running cold water to remove the "beards." Discard any mussels that remain open.
Rinse mussels again under cold water until water is clear. Drain well and refrigerate until ready to use.
Peel carrots. Rinse fennel bulb, removing the stalks. Cut carrot and fennel bulb into long strips approximately 2 inches. Peel and finely chop the garlic. Rinse thyme, shake dry, and pluck leaves.
Heat oil in a large pot. Sauté the vegetables and garlic over medium heat until softened, about 3 minutes. Add mussels and sauté for 1 minute more.
Add white wine, canned tomatoes and thyme and bring to a boil. Season with salt and pepper. Cover and cook, stirring frequently, until all the mussels have opened, 5-7 minutes. Discard unopened mussels before serving.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.5 g | (35 %) |
Healthy, because
Selenium, a rare element, can be found in mussels. As a component of many enzymes, it is an important protective substance.
Even smarter
Always cook mussels thoroughly to ensure you've killed off any harmful germs that may be present.