Prep 10 mins
Cook 5 mins
From Eating Well, July/August 1997.
- 1 cup dry white wine
- 4 sprigs fresh parsley
- 6 garlic cloves, crushed
- 1 tablespoon olive oil
- 1 bay leaf
- 4 lbs mussels, debearded and well washed
- 1 tablespoon chopped fresh chervil or 1 tablespoon tarragon
- 1⁄2 loaf crusty bread
- In a large pot, combine wine, parsley, garlic, oil and bay leaf.
- Bring to a boil over high heat.
- 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.
- 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.