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Basic Steamed Mussels

first course, seafood

1 cup dry white wine
4 sprigs fresh parsley
6 cloves garlic; crushed
1 tablespoon olive oil
1 bay leaf
4 pounds mussels; debearded
--and well washed
1 tablespoon chopped fresh chervil or tarragon
1/2 loaf crusty bread

1. In a large pot, combine wine, parsley, garlic, oil and bay leaf. Bring to a boil over high heat.

2. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to 6 large soup bowls. Total steaming time will be about 5 minutes. Discard any unopened mussels.

3. Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan. Bring broth to a boil over high heat and boil for 2 minutes. Pour broth over mussels and garnish with chervil (or tarragon). Serve immediately, with bread for sopping up broth.

Makes 6 first-course servings.

205 calories per serving; 15 grams protein; 4 grams fat (0.3 gram saturated fat); 25 grams carbohydrate; 410 mg sodium; 42 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 6 servings

Preparation Time: 0:00

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