Beer-Steamed Mussels
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 122 |
| pro | 9 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 26 mg |
| sodium | 300 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 18 |
| vit A | 6 |
| vit C | 15 |
| folate | 15 |
In Prince Edward Island, where the world's best mussels are plentiful, this dish is served with melted butter for dipping the mussels and crusty bread for sopping up the juices. Use a Belgian white beer or any wheat beer.
Ingredients
Preparation
In large shallow Dutch oven, melt butter over medium heat; cook chopped onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Squeeze juice from lemon into pan; add remaining lemon. Add beer; bring to boil. Add mussels; reduce heat, cover and simmer until mussels open, about 10 minutes. Discard any that do not open. Discard lemon; sprinkle with green onions.
Source : Canadian Living Magazine: May 2003
- Keywords : Main Course; Mussels; Canadian; One-Pot; Beer; Butter; Green onions; Lemons;









