Allison's Mussels
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Sitting around a bowl of mussels, dipping them into their white-wine cooking liquid or melted garlic butter is a grand way to start a summer party. Allison MacKinnon picked the fresh herbs from his lush garden.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 50 |
| protein | 4 g |
| fat | 1 g |
| carbohydrate | 2 g |
Suggested Recipes
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2 lb (1 kg) mussels
1 cup (250 mL) dry white wine
1/2 cup (125 mL) finely chopped celery
2 green onions, chopped
1/4 tsp (1 mL) pepper
Pinch salt
1/4 cup (50 mL) each chopped fresh parsley and chives
Preparation:
Scrub mussels and cut off beards; discard any that do not close when tapped.
In large saucepan, bring wine, celery, onions, pepper and salt to simmer. Add mussels; cover and bring just to boil. Cook for about 6 minutes or until mussels open; discard any that do not open. Sprinkle with parsley and chives. With slotted spoon, transfer to large warmed bowl. Pour cooking liquid into bowl for dipping.
Source
© CanadianLiving.com
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