Pacific Northwest Steamed Mussels in White Wine and Garlic Broth
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Ingredients
- 1200 g fresh mussels, cleaned and debearded
- 4 garlic cloves
- 150 ml dry white wine
- 40 g butter
- 1 onion, diced
- 200 ml fish stock
- 15 g flat-leaf parsley, chopped
- 1 crusty sourdough loaf
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 22.5 g
- Carbohydrate
- 66.4 g
- of which sugars
- 4.4 g
- Fat
- 12.4 g
- of which saturates
- 5.9 g
- Fibre
- 4.4 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the onion and garlic cloves for 5 minutes.
- 2
Pour in the white wine and fish stock and bring to a simmer.
- 3
Add the mussels, cover and cook for 4-5 minutes, shaking the pot occasionally, until they open (discard any that stay shut).
- 4
Scatter with the parsley.
- 5
Serve with the crusty sourdough loaf, torn into pieces for dipping.
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