Savory Mussels

Course : Seafoods
Serves: 4
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48 medium mussel
1 cup white wine
1 teaspoon salt
1 teaspoon black pepper
1/4 cup unsalted butter
1 cup shallot
1/4 cup parsley
2 teaspoons fresh thyme
1 tablespoon fresh lemon juice
1/2 cup freshly grated parmesan chee

Preparation / Directions:

Combine mussels, wine, salt, and pepper in a saucepot, over a moderate flame heat to a boil and steam mussels until open remove mussels with a slotted spoon (discard any not open), reserve juices for another use heat butter in a skillet, over a medium flame add shallots, heat and stir for 2 minutes add parsley, thyme, and lemon juice heat and stir until reduced and thickened remove and discard top shell from each mussel arrange onto a bed of rock salt on an oven-proof platter spoon reduced sauce over each mussel sprinkle with grated cheese pass under the broiler until cheese is melted and lightly toasted serve hot


Nutritional Information:

340 Calories (kcal); 16g Total Fat; (47% calories from fat); 24g Protein; 15g Carbohydrate; 85mg Cholesterol; 1094mg Sodium

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