Mussels Antipasto

Name: Mussels Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps diced carrot; 3 Tbsps diced celery; 79 milliliters dry white wine; 2 Tbsps chopped fresh parsley; 1 clove garlic, sliced; 2 Tbsps sliced green onions; 907 grams fresh mussels; 0 teaspoons dried crushed red pepper; 118 milliliters water

Mussels Antipasto might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 124 calories, 14g of protein, and 3g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have bay leaf, carrot, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.

Ingredients you will need

Mussels

Pasta Shells

Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Remove and discard bay leaf and any unopened mussels.

Ingredients you will need

Bay Leaves

Mussels

Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.

Ingredients you will need

Green Onions

Equipment you will use

Bowl

Ladle

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

bay leaf 3Tbsps

diced carrot 3Tbsps

diced celery 79milliliters

dry white wine 2Tbsps

chopped fresh parsley 1clove

garlic, sliced 2Tbsps

sliced green onions 907grams

fresh mussels 0teaspoons

dried crushed red pepper 118milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.