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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the mussels and discard any that don’t close when sharply tapped. | 2. Place the mussels in a large saucepan and cover with the wine. Cook for 3–4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside. | 3. Melt half the butter in a pan over a low heat and add the shallots and garlic. | 4. Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp. | 5. Now add the tomatoes and cook until softened. | 6. Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture. | 7. Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	3		scrubbed	1170.2907	50.2136	161.9356	30.482
white wine	1	cup		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic clove	2		chopped	-	-	-	-
bacon	8	slices	chopped	934.08	2.8672	28.2688	88.9056
tomato	2		deseeded chopped	83.72	18.564	4.368	0.728
purpose flour	1	tablespoon		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

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