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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften half the butter and combine with the flour until a paste is formed; set aside. | 2. In a large skillet, saute vegetables in remaining butter until golden brown. | 3. Add wine, water and seasonings; bring to a boil, then add mussels. | 4. Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes. | 5. Drain mussels, reserving juice and discarding veggies. | 6. Remove mussel meat from shells, reserving half the shells. | 7. Place mussels back on the half-shells and keep warm on a serving dish. | 8. Bring strained liquid to a simmer and stir in the butter/flour paste. | 9. Cook, stirring, until smooth-- about 2 to 4 minutes. | 10. Spoon sauce over mussels and garnish with chopped parsley. | 11. Can be served as an appetizer or main course. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
purpose flour	1	teaspoon		-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
white wine	3/4	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
mussel	3	quarts		-	-	-	-
flat leaf italian parsley	1/2	cup	chopped	-	-	-	-

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