Steamed Mussels in Rosemary Broth |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup (1/2 stick) butter | 1 large shallot, minced | 1 teaspoon minced fresh rosemary |
| 2-1/2 pounds mussels, scrubbed, debearded | 1/2 cup dry white wine | |
| 1 | Melt butter in heavy large pot over medium-high heat. Add shallot and minced rosemary. Saute until shallot is soft, about 3 minutes. Add mussels and wine; bring to boil. Cover pot and steam until mussels open, about 6 minutes (discard any mussels that do not open). Divide mussels and broth among 4 deep soup bowls and serve. |