Beer-Steamed Mussels
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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
Rinse mussels, trimming off any beards. Discard any mussels that do not close when tapped. Set aside.
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.
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;
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