Mussels in Broth

Ingredients

• 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

Directions

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

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes

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