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1
pound mussels in shells
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1
cup salt
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1
small green sweet pepper, finely chopped
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1/2
cup finely chopped onion
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3
cloves garlic, minced
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1
tablespoon butter
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1
teaspoon Cajun seasoning
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1
cup dry white wine
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1
medium tomato, chopped
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2
teaspoons snipped fresh oregano
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2
teaspoons snipped fresh thyme
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8
- 12
slice baguette-style French bread
1. Scrub live mussels under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8-quart Dutch oven combine 4 quarts of cold water and 1/3 cup of the salt. Add mussels; soak for 15 minutes. Drain and rinse. Discard water. Repeat twice.
2. In a large Dutch oven cook sweet pepper, onion, and garlic in hot butter over medium-high heat for 4 to 5 minutes or until onions are tender. Add Cajun seasoning; cook and stir for 2 minutes more.
3. Carefully add wine. Bring to boiling; add mussels. Cook, covered, for 5 to 7 minutes or until shells open and mussels are cooked through. Discard any that do not open.
4. Use a slotted spoon to transfer mussels to a large shallow serving bowl; set aside. Stir tomato, oregano, and thyme into cooking liquid in Dutch oven; heat through. Pour mixture over mussels and serve with bread. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 369,
- Protein (gm) 23,
- Carbohydrate (gm) 41,
- Fat, total (gm) 8,
- Cholesterol (mg) 48,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 632,
- Vitamin C (mg) 32,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 17,
- Sodium (mg) 691,
- Potassium (mg) 457,
- Calcium (DV %) 91,
- Iron (DV %) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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