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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 300 mg
- Protein 9 g
- Calories 122.0
- Total fat 4 g
- Cholesterol 26 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 18.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 15.0
