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Mussels With Capers and White Wine
Ingredients:

1 tbsp. margarine or butter
1 medium shallot
2 clove garlic
1/2 c. dry white wine
2 tbsp. drained capers
3 lb. mussels
1/2 c. fresh parsley leaves

Instruction:

In 5- to 6-quart saucepot or Dutch oven, melt margarine over medium-high heat. Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes. Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels. Serve mussels in bowls with sauce. Sprinkle with parsley. Mussels With Spicy Tomato Sauce: In 5- to 6-quart saucepot or Dutch oven, heat 1 cup jarred spaghetti sauce, 1/2 cup dry white wine, and 1/4 teaspoon crushed red pepper to boiling over medium-high heat. Reduce heat to medium-low and simmer 2 minutes, stirring frequently. Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as above in steps 2 and 3. Sprinkle with 1/2 cup loosely packed fresh basil leaves, chopped, instead of parsley.Each serving of Mussels With Spicy Tomato Sauce: About 250 calories, 22 g protein, 18 g carbohydrate, 9 g total fat (2 g saturated), 1 g fiber, 48 mg cholesterol, 830 mg sodium.

Source: www.delish.com