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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and clean the mussels. | 2. Discard any that are open and do not close when tapped sharply. | 3. Take a large lidded pan that will hold all the mussels. | 4. Add the mussels, butter, onion, white wine and half the parsley. | 5. Put over a high heat. | 6. Cover and cook until they are all open, removing the lid to turn the mussels occasionally. | 7. When they are all open remove from the heat and set aside for about 30 minutes to let any grit settle to the bottom of the pan. | 8. Scoop out the mussels with a large slotted spoon and divide between four plates. | 9. Pour all the juices from the pan over the mussels, holding back the last tbsp or so. | 10. Sprinkle the remaining parsley over the mussels and serve with mayonnaise. and chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	3 1/2			1365.3391	58.5826	188.9248	35.5623
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
onion	1		chopped	64.0	14.944	1.76	0.16
white wine	2	ounces		46.4932	1.4742	0.0397	0.0
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
mustard				-	-	-	-
mayonnaise				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.