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This dish is made with roasted red peppers, which I like to consider the mussels for spring dish. I've adapted this recipe from the Les Halles cookbook. Roasting your own red peppers is always the way to go for this one, but if that can't be done (I don't know why), then jarred peppers are (sort of) acceptable. This goes well with a sauvignon blanc
Ингредиенты
- 1/3 cup extra-virgin olive oil
- 3/4 cup thinly sliced onion
- 1 cup of roasted red peppers* cut into strips
- 1/4 cup garlic, minced
- 1 cup dry white wine
- dash of salt and pepper (about 0.125 grams total)
- 2 pounds live PEI mussels, scrubbed and beards removed
- 4 tablespoons (1/2 stick) unsalted butter, cut into 1/4" pieces
- 1/3 cup fresh flat-leaf parsley, finely chopped
- preferably homemade. If homemade peppers are unavailable, then substitute jarred peppers
Инструкции
- In a large sauté pan or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the onion. Cook until soft and just beginning to soften. Add the peppers and garlic and cook for 1 minute, then stir in the white wine and the salt and pepper. Bring the mixture to a boil. Add mussels and cover. Cook over medium-high heat, and follow the same cooking procedure as above. When done, add the butter, and shake again. Add parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 2 servings | |
| Calories 673 | |
| Calories from Fat 523 | 78% |
| Total Fat 59.33g | 74% |
| Saturated Fat 19.64g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 98mg | 4% |
| Potassium 400mg | 11% |
| Total Carbs 15.18g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.29g | 3% |
| Protein 2.5g | 4% |
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