Mussels in vermouth

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1.8 kg mussels, brushed and cleaned 123 units
1/4 onions, chopped 50 g
2 tbsp chives, fresh, chopped 6 g
3 tbsp margarine non-hydrogenated 40 g
1/2 cup white wine 125 mL
3 tbsp red vermouth 45 mL
1 cup creamy soy preparation for cooking 250 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Place the mussels in a pan. Add onions, 1 tablespoon (15 ml) of chives, margarine, wine and pepper. Bring to boil. As soon as the shells open, remove them from the pan and leave the cooking juice in the pan. Set aside the mussels.
  2. Pass the cooking juice through a strainer lined with cheesecloth. Transfer into a pan. Add the vermouth and cream. Season with salt and pepper.
  3. Cook over medium-low heat for 3 to 4 minutes.
  4. Add the remaining chives; simmer for 2 minutes over medium-low heat.
  5. Serve the mussels in half shells and drizzle with sauce.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

480

Fat

25 g

38 %

Saturated 3.6 g
+ Trans 0.1 g

18 %

Cholesterol

80 mg

Sodium

560 mg

23 %

Carbohydrate

17 g

6 %

Fibre

0 g

1 %

Sugars

5 g

Net Carbs

17 g

Protein

37 g

Vitamin A

23 %

Vitamin C

34 %

Calcium

5 %

Iron

68 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 4
Fats 1 ½
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Shellfish | Main courses/Entrées | High Iron | High Vitamin D

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