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    You are in: Home / Recipes / Mussels au Vin Recipe
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    Mussels au Vin

    Average Rating:

    3 Total Reviews

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    • on July 10, 2007

      After researching all the mussel recipes on the Zarr, I decided on this one and boy was my hubby glad I did! I have never eaten or cooked mussels before and was a bit nervous. Boy was it easy! My DH usually only eats dinner and this sfternoon told me he had a sub for lunch and wasn't sure he felt like mussels for dinner. Well let me tell you, he ate a full pound of mussels himself WITH a french bagette to soak up the broth. "Resturant quality" was his exact words. I followed exactly except used butter instead of oil and ommitted red peppers. Also used 1/2 & 1/2 instead of cream because thats what I had. I hope you've had a chance to make this kitina, apparenly, it is fantastic! Thanks for posting!

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    • on July 24, 2004

      I did it exactely like in the instructions. For my first time doing mussels it was perfect. Cheap and so good. I used good wine... "muscadet sèvre"... not too expensive but plate lickin good!

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    • on February 04, 2003

      Very Scrumptious Indeed. I followed the procedure exactly since I have never made mussels before and they were simple and easy to understand. I omitted the pancetta and the red peppers, and didn't miss them a bit. The mussels came out perfectly tender, flavored with the delicious broth. I put some fettucini in a bowl, then the warm mussels and the hot broth poured on top. My mouth is still smiling. Glad you posted this recipe.

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    Nutritional Facts for Mussels au Vin

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.7
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 9.2 g
    Cholesterol 104.4 mg
    Sodium 827.7 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 0.2 g
    Sugars 0.9 g
    Protein 28.2 g

    The following items or measurements are not included:



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