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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and check the mussels, removing any beards and barnacles. If any of the mussels are open, give them a tap and they should close immediately. If any remain open, throw them away. | 2. Put a large saucepan over a high heat and add the oil and butter, followed by the garlic, chilies and onion. Cook for 2-3 minutes, and then throw in the mussels. | 3. Pour in the Cointreau, put a lid on the pan and leave the mussels to cook for about 5-6 minutes. | 4. Remove the lid, pour in the white wine and stir in the orange zest and cream. You might at this point want to add a little extra butter and a few extra chilies. | 5. Put the lid back on the pan and heat through gently for 2-3 minutes, shaking the pan from time to time. | 6. To serve, ladle the mussels out into deep bowls and strain the sauce over the mussels. | 7. Serve with crusty bread and garnish with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	2			780.1938	33.4758	107.95700000000001	20.3213
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
garlic clove	2		crushed	-	-	-	-
chilies	2		deseeded diced	194.3028	48.0	0.0	0.0
onion	1		diced	60.0	14.01	1.65	0.15
cointreau liqueur	2	tablespoons		-	-	-	-
white wine	2/3	cup		-	-	-	-
orange juice zest	1		juice	-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
chive				-	-	-	-

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