Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 6 servings
Ingredients
4 lbs mussels or small hard-shelled clams
1 cup water
1/2 cup dry white wine or vermouth
1 large onion chopped
1 large leek chopped (white part only)
1 garlic clove minced
3 Tbs butter
4 oz mushrooms
1 1/2 cups chicken broth
1 1/2 tsp chopped fresh thyme or 1/2 teaspoon dried
1 cup light cream
3 Tbs dry sherry
Directions
Soak mussels in salted water for 30 minutes then scrub well under cold
running water with a stiff-bristled brush; cut off beards. Place in a large kettle with water
and wine, cover and steam for 5-10 minutes or until shells open; discard any mussels that do
not open. Reserve 1 ½ cups of the broth. Remove mussels from shells and set aside. In a
large kettle, sauté onion, leek, and garlic in butter until onion is soft, stirring
occasionally. Add mushrooms and sauté 2 minute. Add chicken broth and thyme and bring to
a boil. Cover and simmer 15 minutes. Stir in cream and mussels and heat through. Add
sherry.
Nutrition facts
Serving Size 1 serving
Calories 444
Calories from Fat 171 (38%)
% Daily Value*
30%Total Fat 19g
45%Saturated
Fat 8.9g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 5g
41%Cholesterol 122mg
45%Sodium 1075mg
34%Potassium 1180mg
6%Total
Carbohydrate 19g
4%Dietary
Fiber 1g
Sugars 2g
Sugar Alcohols 0g
78%Protein 39g