Mussels steamed open in white wine over butter-softened onion and garlic, finished with lemon and parsley. A high-protein, gluten-free seafood dish.
Ingredients
Instructions
- 1
Scrub the mussel shells with a wire brush, pull off the beards and rinse several times; discard any that are open and do not close.
- 2
Finely chop the onion and garlic and chop the parsley.
- 3
Melt the butter in a large lidded pot over medium heat, cook the onion for 4-5 minutes until soft, then add the garlic for 1 minute.
- 4
Add the mussels, pour in the white wine, add the black pepper and cover.
- 5
Cook over high heat for 5-6 minutes, shaking the pot now and then, until the mussels open; discard any that stay closed.
- 6
Add the lemon juice and parsley, toss, and divide the mussels and their broth among deep plates. Serve hot.
Nutrition
Per serving
| Calories | 276 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 12 g |
| Fat | 12 g |
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