Mussels in White Wine
INGRÉDIENTS
- 2 Tbsp canola oil 30 mL
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, seeded and diced
- 1/4 cup dry white wine 60 mL
- 4 lbs fresh mussels 2 kg
- 1/4 cup chopped fresh basil 60 mL
- 1/4 cup shredded Parmesan cheese 60 mL
PRÉPARATION
- 1. In a non-stick skillet heat canola oil over medium high heat. Add shallots and garlic and sauté, stirring until the shallots are softened, about 1 to 2 minutes.Add tomatoes and continue to cook 1-2 more minutes.Add white wine and bring mixture to a boil. Add mussels. Cook and stir until all mussels open. Discard any that have not opened.
- 2. Serve mussels in bowls and ladle some of the broth over each serving. Sprinkle each serving with chopped basil and Parmesan cheese. Serve with crusty bread.
RENDEMENT
8 servings
PORTION
10 mussels
VALEUR NUTRITIVE
Per Serving
| Calories | 260 |
| Lipides | 10 g |
| Gras saturés | 1.5 g |
| Cholestérol | 65 mg |
| Glucides | 11 g |
| Fibres | 0 g |
| Protéines | 29 g |
| Sodium | 710 mg |
