Oven Steamed Mussels
Oven Steamed Mussels takes roughly 45 minutes from beginning to end. This recipe makes 4 servings with 361 calories, 6g of protein, and 26g of fat each. For $2.2 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of white wine, open thrown away, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. 146 people were impressed by this recipe. It is a good option if you're following a gluten free and primal diet. It is brought to you by Framed Cooks. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is good. If you like this recipe, take a look at these similar recipes: Mussels A La Mariniere (steamed Mussels), Steamed Mussels, and Steamed Mussels.
Servings: 4
Ingredients:
8 slices bacon, cut into one inch pieces
3 tablespoons soft butter (optional)
Chopped fresh parsley
2 leeks, rinsed and sliced (white and light green parts only)
Pinch of sea salt
1½ cups white wine
4 pounds of mussels, rinsed and any that are broken or open thrown away
Equipment:
oven
frying pan
paper towels
roasting pan
aluminum foil
bowl
Cooking instruction summary:
Preheat oven to 500.Heat a large deep skillet over medium high heat and cook the bacon until crispy. Remove to drain on paper towels, but leave the drippings in the pan.Add leeks and saute until tender, about 3-5 minutes.Add wine and simmer for a minute or two.Place mussels in large deep roasting pan and pour the wine sauce over them. Cover the pan securely with foil and bake for 15 minutes or until mussels are open.Push mussels to the side and stir in the butter, if using. Sprinkle all with salt. Stir in bacon and scatter parsley on top.Serve directly from the roasting pan, or divide among plates. I like to serve this with crusty bread to sop up the sauce...or pour it over pasta! Make sure you have a big bowl to hold the empty shells.
Step by step:
1. Preheat oven to 50
2. Heat a large deep skillet over medium high heat and cook the bacon until crispy.
3. Remove to drain on paper towels, but leave the drippings in the pan.
4. Add leeks and saute until tender, about 3-5 minutes.
5. Add wine and simmer for a minute or two.
6. Place mussels in large deep roasting pan and pour the wine sauce over them. Cover the pan securely with foil and bake for 15 minutes or until mussels are open.Push mussels to the side and stir in the butter, if using. Sprinkle all with salt. Stir in bacon and scatter parsley on top.
7. Serve directly from the roasting pan, or divide among plates. I like to serve this with crusty bread to sop up the sauce...or pour it over pasta! Make sure you have a big bowl to hold the empty shells.
Nutrition Information:
covered percent of daily need
