Baked Mussels
Recipe: #26345
July 01, 2017
Categories: Mussels, Australian, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, more
"I am posting this recipe for "You want a Recipe" game. ImPat wanted to see a recipe using mussels and I have looking at this recipe from an old family cookbook for such a long time (always thinking of Pat) so I decided to post it for the game. This cook book is around 40 years old so I do hope it works for anyone who tries it. It does look a little unusual. NOTE: The recipe calls for 30 Mussels so I am not sure of the weight...but it is 30 Mussels."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (149 g)
- Calories 317.9
- Total Fat - 29 g
- Saturated Fat - 17.3 g
- Cholesterol - 82.5 mg
- Sodium - 851 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.3 g
- Sugars - 1.2 g
- Protein - 9.2 g
- Calcium - 70.6 mg
- Iron - 4.2 mg
- Vitamin C - 44.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
*NOTE: I would make the herb butter first so it is ready to use straight away.
Step 2
Pre Heat oven 190C (370F)*
Step 3
Scrape beard, scrub and wash the mussels thoroughly and place in a large saucepan with the shallots, thyme, parsley and bay leaf.
Step 4
Sprinkle over the salt and then add the wine and steam for about 5 minutes or until the mussel shell have opened.
Step 5
Open mussels and discard THE LIDS ONLY.
Step 6
Divide mussels in the remaining half shells into 4 ovenproof dishes, or one large dish.
Step 7
Place a general portion of butter on each mussel & bake at 190C (370F) for approx; 3 minutes or until butter has melted.
Step 8
Step 9
MAKE A HERB BUTTER: By combining the butter, extra parsley, garlic and chives.
Tips
No special items needed.
0 Reviews
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