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    You are in: Home / Recipes / Steamed Mussels in Pale Ale Cream Broth Recipe
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    Steamed Mussels in Pale Ale Cream Broth

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    PiceSeasGirl's Note:

    This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan over high heat, bring ale to a boil.
    2. 2
      Add shallots and garlic; cook for 1 minute.
    3. 3
      Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
    4. 4
      Add whipping cream and return to boil.
    5. 5
      Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
    6. 6
      Makes 2 servings.
    7. 7
      Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.

    Ratings & Reviews:

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    Nutritional Facts for Steamed Mussels in Pale Ale Cream Broth

    Serving Size: 1 (915 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 769.1
     
    Calories from Fat 293
    38%
    Total Fat 32.5 g
    50%
    Saturated Fat 15.7 g
    78%
    Cholesterol 208.8 mg
    69%
    Sodium 1952.2 mg
    81%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.1 g
    16%
    Protein 58.9 g
    117%

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