• 2 pounds mussels in the shell
  • 2 tablespoons margarine
  • 1/4 cup chopped shallots or finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup homemade chicken broth or canned reduced-sodium chicken broth
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh parsley, preferably flat-leaf (Italian) parsley


  1. In a large bowl, soak the mussels in cold salted water for 30 minutes; rinse and scrape off the beards (the hairy tuft protruding from one side of the shell).
  2. In a large, deep skillet or saute pan, melt the margarine. Saute the shallots and garlic until tender, about 5 minutes. Add the wine, broth, and pepper; bring to a boil. Simmer, uncovered, 5 minutes. Drain the mussels and add to the pan; cover and cook until the mussels are fully open, about 8 minutes, shaking the pan frequently. Discard any mussels that do not open.
  3. Divide the mussels and broth among 4 deep soup bowls; sprinkle with parsley.

Recipe Yield: Yield: 4 Servings

Nutritional Information Per Serving:

Calories: 180
Fat: 10 grams
Sodium: 379 milligrams
Cholesterol: 25 milligrams
Protein: 12 grams
Carbohydrates: 5 grams

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Diabetic Exchanges

1 Vegetable, 2 Lean Meat, 1 Fat

Book Title: The New Family Cookbook for People with Diabetes