Mussels with Mustard Sauce

Name: Mussels with Mustard Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine or Progresso® chicken broth (from 32-oz carton); 2 Tbsps Dijon mustard; 118 milliliters Yoplait® Fat Free plain yogurt (from 2-lb container); 59 milliliters chopped fresh parsley; 2 cloves garlic, finely chopped; 1 teaspoon honey; 1 Tbsp reduced-fat sour cream; 907 grams fresh mussels; 1 teaspoons cracked black pepper; 1 teaspoon olive or vegetable oil

Mussels with Mustard Sauce is a gluten free recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 145 calories, 16g of protein, and 4g of fat per serving. A mixture of honey, cream, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.

Instructions

To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently.

Ingredients you will need

Mussels

Water

Equipment you will use

Kitchen Towels

Knife

Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.

Ingredients you will need

Mussels

Water

In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.

Ingredients you will need

Mussels

Parsley

Garlic

Pepper

Pasta Shells

Wine

Cooking Oil

Equipment you will use

Dutch Oven

In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil).

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Serve with mussels.

Ingredients you will need

Mussels

Equipment

Ingredients

Servings:

118milliliters

dry red wine or Progresso® chicken broth (from 32-oz carton)2Tbsps

Dijon mustard 118milliliters

Yoplait® Fat Free plain yogurt (from 2-lb container)59milliliters

chopped fresh parsley 2cloves

garlic, finely chopped 1teaspoon

honey 1Tbsp

reduced-fat sour cream 907grams

fresh mussels 1teaspoons

cracked black pepper 1teaspoon

olive or vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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 Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.