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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place mussels in a large bowl with cold water to cover. Tap each mussel on the counter as you do; discard any shells that fail to close. Let them soak for about 20 minutes to remove any dirt or sand. | 2. Heat olive oil and butter in a large stockpot over medium-low heat. Add garlic and saute until fragrant, about one minute, but do not brown. Add the wine and chicken broth, and simmer briskly until reduced by half. Add the tomatoes and cook 4-5 minutes, until nearly tender. | 3. Drain mussels and add to pot. Cover and simmer briskly 5 minutes. Add the scallion and parsley. Re-cover and simmer another 5 minutes, until all the shells are open. Season with salt and pepper to taste. Discard any shells that fail to open. | 4. Serve each diner 8 mussels with a good ladle of the sauce and plenty of crusty bread to mop it up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	48		scrubbed debearded	18724.6505	803.4181	2590.9691	487.7118
extra virgin olive oil	2	tablespoons		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
white wine	1	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
rom tomato	6		chopped	-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
parsley	1	bunch	chopped	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

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