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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Debeard and scrub the mussels. | 2. Heat a large sauté pan, place the oil in the pan, and sauté the garlic and onions until soft. | 3. Deglaze the pan with the white wine over medium high heat, add the mustard and stir to combine. | 4. Place the mussels, cream, and clam juice in the pan. | 5. Cover with a second pan (inverted) to create a steamer. | 6. Lower the heat slightly and steam for 5 minutes. | 7. The mussels are done with the shells open and the mussels are firm. | 8. Heap the mussels in a large bowl and pour the broth over them. | 9. Serve with crusty bread for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	24			9362.3252	401.7091	1295.4845	243.8559
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
spanish onion	1/4	cup	sliced	-	-	-	-
white wine	2	fluid		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
heavy cream	4	fluid		-	-	-	-
clam juice	4	fluid	bottled	-	-	-	-

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