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Mussels In White Wine with Lemon
Recipes
Mussels In White Wine with Lemon
4 servings
15 minutes total

Ingredients

  • 2 cups white wine
  • ½ cup lemon juice
  • 3 lb mussels, well rinsed
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh Italian parsley, chopped

Steps

    1. Preheat large sauté pan on medium-high. Combine wine and lemon juice in pan and bring to boil. Add mussels and cover; cook 6–8 minutes or until mussels open. Discard mussels that remain closed after cooking.
    2. Stir butter into broth until melted. Sprinkle with parsley.
Other Preparation Methods
    • Steam: Bring 2 cups water to boil in large stockpot on high. Stir in 1 teaspoon salt, 3 bay leaves, and 1 quartered lemon. Place 3 lb rinsed mussels in steamer basket; add to pot. Cover and cook 6–8 minutes or until mussels open. Discard bay leaves and mussels that remain closed after cooking.
    • Stew: Combine in large stockpot, 8 cups tomato juice and 1 cup each: diced potatoes, sliced onions, and fresh corn kernels. Bring to a boil. Reduce heat to medium-low; cook 10–15 minutes or until potatoes are tender. Add 3 lb rinsed mussels; cook 6–8 more minutes or until mussels open.

Amount per ¼ recipe serving: Calories 250, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 45mg, Sodium 210mg, Total Carb 9g, Fiber 0g, Sugars 1g, Protein 14g, Calc 2%, Vitamin A 10%, Vitamin C 35%, Iron 20%