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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand. | 2. Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste. | 3. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	50		scrubbed debearded	19504.8442	836.8939	2698.9261	508.0332
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
white wine	1	cup		-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
parsley	1	bunch	chopped	-	-	-	-
rom tomato	3		chopped	-	-	-	-
salt pepper	to taste			-	-	-	-

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