Total Time
15mins
Prep 10 mins
Cook 5 mins

From Eating Well, July/August 1997.

Ingredients Nutrition

Directions

  1. In a large pot, combine wine, parsley, garlic, oil and bay leaf.
  2. Bring to a boil over high heat.
  3. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
  4. Begin checking mussels; as they open, transfer them to 6 large soup bowls.
  5. Total steaming time will be about 5 minutes.
  6. Discard any unopened mussels.
  7. Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan.
  8. Bring broth to a boil over high heat and boil for 2 minutes.
  9. Pour broth over mussels and garnish with chervil (or tarragon).
  10. Serve immediately, with bread for sopping up broth.
  11. Makes 6 first-course servings.
  12. 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.