- 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
- 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).
- 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.
- Divide the mussels and broth among 4 deep soup bowls; sprinkle with parsley.
Recipe Yield: Yield: 4 Servings
Nutritional Information Per Serving:
Fat: 10 grams
Sodium: 379 milligrams
Cholesterol: 25 milligrams
Protein: 12 grams
Carbohydrates: 5 grams
Content Continues Below ⤵ ↷
1 Vegetable, 2 Lean Meat, 1 Fat
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes