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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan. | 2. Add the herb sprigs and garlic and simmer for 1 minute. | 3. Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened. | 4. Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath. | 5. Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender. | 6. While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish. | 7. To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	3 1/2			1365.3391	58.5826	188.9248	35.5623
water	1	cup		0.0	0.0	0.0	0.0
white wine	1/4	cup		-	-	-	-
thyme	1	sprig		-	-	-	-
parsley	1	sprig		1.368	0.2405	0.1129	0.03
garlic clove	3		sliced	-	-	-	-
leek	4	ounces	sliced	69.1728	16.0458	1.7009999999999998	0.3402
potato	14	ounces	peeled cut	305.6075	69.4166	8.1363	0.3572
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
black pepper			ground	-	-	-	-

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