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Spanish Cantabrian Mussels - Mejillones Cantabria
These mussels are a pleasure to eat. The deep sauce complements the dish and makes this a superb starter and even better main course.
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Course:
Main Dish
Cuisine:
Spanish
Keyword:
Alcohol, Dairy, Seafood, Vegetables
Prep Time:
3
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
13
minutes
minutes
Servings:
4
people
Calories:
95
kcal
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Ingredients
Metric
Imperial
2
tbsp
olive oil
30 ml
2
large
scallions
chopped,
1
tsp
all-purpose flour
5 ml
1/2
cup
dry white wine
125 ml
1
tsp
Dijon mustard
5 ml
1
tbsp
chervil
chopped, 15 ml
24
large
mussels
scrub/debeard
Salt
to taste
ground pepper
to taste
1
large
lemon
wedged
Instructions
Heat the oil in a shallow pot over moderate heat and saute the scallions just until they are wilted, about 2 minutes.
Stir in the flour and cook for 2 minutes.
Add the wine, mustard, chervil, salt, and pepper and stir until thickened.
Add the mussels and cook covered until the mussels have opened, 3 to 5 minutes.
Discard any mussels that didn't open.
Spoon the sauce over the mussels and serve immediately, garnished with lemon wedges.
Nutrition
Calories:
95
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
21
mg
|
Potassium:
90
mg
|
Fiber:
0.4
g
|
Sugar:
1
g