Mussels with Herbs and White Wine
Mussels are rich in protein, minerals and vitamins B and C, low in fat and cholesterol, and a great source of omega-3s. This recipe takes advantage of the fresh herbs that are plentiful at this time of year; they add wonderful flavour and colour to the dish.
Best Health Magazine, September 2010; Photography by Edward Pond
Units: Metric US Imperial
Instructions In a large, heavy-bottomed pot, add olive oil, butter, onion, garlic, thyme, salt and pepper. Sauté gently over low heat until onions are soft. Add tarragon. In a bowl, combine mussels, white wine and lemon juice, and add mixture to pot. Increase heat to high. Cover and steam mussels until they open, about five minutes. Scoop equal amounts into four large bowls. Sprinkle with parsley and serve immediately, along with a thick slice of whole-grain bread to sop up the delicious sauce.
Per serving: 613 calories, 54 g protein, 23 g fat (7 g saturated fat), 24 g carbohydrates, 1 g fibre, 140 mg cholesterol, 1314 mg sodium