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Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.1345
Energy (kCal)526.6394
Carbohydrates (g)17.9483
Total fats (g)24.6029
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat. | 2. Add mussels to pan and steam, covered, for about 3 minutes or until the shells open. | 3. Remove mussels from the sauce pan, draining liquid back into the pot. | 4. Discard any mussles that do not open. | 5. Divide mussels among individual serving bowls and set a side. | 6. Strain cooking liquid and return to sauce pan. | 7. Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken. | 8. Pour sauce over mussels in the serving bowls and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 1 minced - - - -
    white wine 1/4 cup - - - -
    mussel 1 lb 390.0969 16.7379 53.9785 10.1607
    dijon mustard 1 tablespoon - - - -
    heavy cream 1/3 cup 136.0 1.0959999999999999 1.136 14.432
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102
    salt pepper ground - - - -

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



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