Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Cannery's Mussels Recipe
    Lost? Site Map

    The Cannery's Mussels

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lennie's Note:

    I haven't cooked this recipe (I've had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, over medium-high heat, heat up the oil.
    2. 2
      Add mussels to pan, then pour wine over.
    3. 3
      Cover and steam just until mussels open.
    4. 4
      Remove cover and add prosciutto, lemon zest and saffron to the skillet.
    5. 5
      Add both cream and butter to the skillet, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
    6. 6
      With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
    7. 7
      Taste sauce and add salt and pepper if you wish; pour over mussels and serve with some great bread for dunking in the sauce.

    Browse Our Top Mussels Recipes

    Ratings & Reviews:

    • on February 17, 2003

      55

      Lennie, these are delicious!! The bread is a neccessity!!! The Cannery restaurant is still operating. My cousin used to be the head chef there, probably about the time you dined there!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      55

      We tried the mussels and found that the prosciutto is what makes these just a bit different. Yes, the bread is a must to scoop up those lovely juices. I would do this recipe again. P.S. The Cannery is still going strong and sitting pretty on the waterfronts of Vancouver.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for The Cannery's Mussels

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.4
     
    Calories from Fat 155
    54%
    Total Fat 17.2 g
    26%
    Saturated Fat 7.2 g
    36%
    Cholesterol 78.3 mg
    26%
    Sodium 492.6 mg
    20%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    0%
    Protein 20.5 g
    41%

    The following items or measurements are not included:

    prosciutto

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites