Mussels with Garlic Butter
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons fresh lemon juice
- 4 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
- 10 tablespoons (1 1/4 sticks) butter
- Carbohydrate 14 g(5%)
- Cholesterol 114 mg(38%)
- Fat 24 g(37%)
- Fiber 1 g(4%)
- Protein 28 g(56%)
- Saturated Fat 13 g(66%)
- Sodium 656 mg(27%)
- Calories 389
Preparation Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Preparation Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
