Mussels in White Wine and Meyer Lemon Sauce
Mussels in White Wine and Meyer Lemon Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 83
- Sodium
- 656
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 83
- Sodium
- 656
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1/2 cup (8 tablespoons) unsalted butter, plus more for the bread
4 shallots, minced
1 cup fresh parsley leaves, chopped
1 cup good white wine
1 teaspoon freshly cracked pepper
1/2 teaspoon sea salt
6 Meyer lemons, juiced
2 pounds fresh mussels, cleaned
Crusty bread, for serving
1 clove garlic
Directions
- Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones. Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.
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