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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments. | 2. Discard any shells that are open! | 3. Peel the onion and slice into rings. | 4. Trim and wash the celery and cut into slices. | 5. In a large skillet, heat the oil over medium heat. | 6. Add the onion, and saute until translucent. | 7. Add the celery and sautee briefly. | 8. Peel and crush the garlic and add it to the skillet. | 9. Add the mussels and vegetable stock and bring to a boil. | 10. Cover tightly and cook for about 8 minutes. | 11. Remove the mussels when all the shells have opened and keep warm. | 12. Pass the liquid through a fine strainer into a clean saucepan. | 13. Cook over high heat until reduced to about 1/3 of original volume. | 14. Stir in the Sour Cream and just heat through. | 15. Season with salt and pepper. | 16. Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely. | 17. Sprinkle the parsley over the sauce. | 18. Place mussels in sauce and serve hot 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	2			780.1938	33.4758	107.95700000000001	20.3213
onion	1			64.0	14.944	1.76	0.16
celery rib	1 -2			-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
garlic clove	1			-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley	1/2	bunch		-	-	-	-
bread				-	-	-	-

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