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    You are in: Home / Recipes / Mussels with Thyme and Shallots Recipe
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    Mussels with Thyme and Shallots

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 11, 2003

      Normaone, I'm so glad you posted this - I haven't cooked mussels in so long I'd forgotten a couple of tricks like the bay leaves and vermouth instead of wine. This is so delicious. We used Green Lip mussels fresh from New Zealand, but left out the clam juice and just put a bit of salt in instead. Very yum.

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    • on April 27, 2009

      FYI-From Bon Appetit, Tastes of the World, 1996.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2006

      I used white wine in place of the vermouth, just because I was too lazy to stop off at another store, but it came out very good. I used 1 lb. green lip and 1 lb. black mussels. I've never made mussels before, thanks for making my first experience easy and delicious!

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    • on July 12, 2003

      This was wonderful! I doubled the recipe as it was a main course for four. I served with crusty bread and linguine and it was superb. Will definitely make this again. (I served a good quality crisp Chardonnay. Mmmmgood!)

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    Nutritional Facts for Mussels with Thyme and Shallots

    Serving Size: 1 (361 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 718.5
     
    Calories from Fat 373
    52%
    Total Fat 41.5 g
    63%
    Saturated Fat 11.5 g
    57%
    Cholesterol 171.6 mg
    57%
    Sodium 1577.5 mg
    65%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 56.7 g
    113%

    The following items or measurements are not included:

    fresh thyme

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