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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a large saucepan or wok over a medium heat. Add the olive oil, shallots and garlic and cook, stirring, for 5 minutes, or until the shallots have softened. Add the parsley, white wine, single cream, saffron and cumin. Bring to the boil and simmer for 5 minutes. | 2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 4-5 minutes, giving the saucepan an occasional shake to help the mussels release their flavour. | 3. Uncover and stir well. As the mussels open, remove them to two deep serving bowls. Discard any that haven't opened after 5 minutes. Boil the broth for 2 minutes, season to taste, then pour over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic clove	2		crushed	-	-	-	-
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
white wine	250			-	-	-	-
single cream	250	ml		-	-	-	-
saffron thread	1	pinch		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
mussel	2	kg		1720.0308	73.8013	238.0043	44.8008
parsley				-	-	-	-

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