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0.0 – 0 reviews • Mussel
| Level: |
Intermediate |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 3 pounds mussels, rinsed, beards removed
- 1/4 cup extra-virgin olive oil
- Dry chili peppers, crushed, optional
- 2 cloves garlic, crushed
- 1 cup white wine
- 1/3 cup red wine vinegar
- Bunch of Italian or flat-leaf parsley, finely chopped
- Salt
Instructions
- Heat up the extra-virgin olive oil in a large pot with a lid. Add the dry chili peppers and garlic.
- Add the mussels and wine to the pot, and cover. Cook for a couple of minutes, and then add the red wine vinegar, parsley and salt, to taste. Stir well and cover. Steam until the mussel shells are fully opened.
- Remove any mussels that have not opened, as well as the garlic cloves.
- Place the mussels in a bowl and drench them with broth. Serve with a spoon, as the broth is to die for!
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
477 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
41 g |
| Cholesterol |
95 mg |
| Sodium |
1075 mg |
| Serving Size |
1 of 4 servings |
| Calories |
477 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
41 g |
| Cholesterol |
95 mg |
| Sodium |
1075 mg |
