Recipe Details
| Title | Mussels |
|
| Author | Rick Stein | |
| Portions | 2 | |
| Created | 16th February 2015 09:57 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 499.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 1 Tablespoon | |
| Onions, shallots, raw | 2 Medium | |
| Garlic | 1 Clove | |
| Mussel, blue, raw | 1 Kilogram |  |
| Beer, regular, all | 500 Millilitre |  |
| Parsley, raw | 3 Tablespoon |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 682 |  |
| Protein | 127.69% | |
| Other Carbohydrate | 26.49% | |
| Sugar | 0.23% | |
| Fat Saturated | 16.18% | |
| Fat Unsaturated | 24.02% | |
| Fiber | 3.18% | |
| Sodium | 58.93% | |
| Salt | 61.44% | |
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Recipe Method
1. Heat a large, lidded saucepan and add the olive oil. 2. Add peeled and finely chopped shallots and crushed garlic and cook for one minute. 3. Add the mussels cleaned and de-bearded (broken or opened ones discarded) and pour in the beer. 4. Mix through, turn up the heat and put the lid on. 5. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. 6. Spoon into serving bowls with the juices, sprinkle with finely chopped parsley and serve with rustic bread.