Mussels in White Wine, Garlic and Butter Sauce
Rated 4.7 stars by 3 users
A recent trip to Paris re-ignited my love for mussels! Low carb, low-cal and so ridiculously easy to make, I decided to Wow! this amazing dish so that you can make it at home while feeling like you're sitting in a bustling sidewalk café on the Left Bank.
In addition to being delicious, this recipe is also really inexpensive. As of today, a 2 pound bag of mussels retails for $5.99 in New York. 2 pounds of mussels in the shell yields 6-7 ounces of meat- perfect for a Lean & Green meal.
If you're making for multiples, simply scale up and make them one batch at a time, removing the mussels from the liquid after cooking and setting aside in a big pot to keep warm until they're all cooked.
Wondering HOW this is on program?
Simple. When boiled, the alcohol sugars evaporate from the wine. In addition, the meat is simply steamed by the liquid with little residual. Serving the meats with 1/4 C of broth counts as 1 Healthy Fat and 2 Condiments, so you can indulge without guilt!
Mussels are naturally higher in carbohydrates, however, so a serving size is 6 ounces instead of 7 as with other shellfish.
1 stick of butter
1 750ml bottle chardonnay wine
2- 2 pound bags of fresh mussels, preferably PEI (Prince Edward Island) rinsed.
Add the mussels to a large colander, one bag at a time, and rinse well.
In a very large pot over low heat, melt the butter. Don't let it brown. Make sure the pot has a lid that fits, or tear tinfoil to fit over the top.
Add the Garlic and Spring Onion Seasoning and stir.
Add the entire bottle of wine and bring to a boil.
Add one bag of mussels to the boiling liquid and cover with the lid. Let cook for 1 minute, stir with a spoon to bring the ones at the bottom to the top of the pot (ensuring they all cook) and replace the lid. Cook for 1 minute more until the shells have opened.
Using a large slotted spoon, remove the mussels and leave the liquid behind. Place the mussels in a separate large pot with a cover and keep warm.
Bring the liquid back to a boil and repeat the process with the second bag of mussels.
Serve hot with a delicious salad and enjoy!
Chef's Notes & More
Serving size is 6 ounces of mussel meat with 1/4 C of broth.
0 - Lean
1 - Leaner
0 - Leanest
0 - Green
2 - Condiments
1 - Healthy Fat
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