1 1/2 pounds mussels, scrubbed and debearded
1 cup dry white wine
1/3 cup shallots or red onion, chopped
1 clove garlic, minced
3 tablespoons fresh flat-leaf (Italian) parsley, chopped
Add the mussels, wine, shallots, and garlic to a pan and bring to a boil. Decrease the heat to medium and cook (covered) for 5 minutes or until all the mussels have opened.
Remove the mussels and discard any that did not open. Increase the heat to high and reduce the wine mixture for 2-3 minutes.
Serve the mussels with the reduced wine mixture and parsley.
Calories: 259 cal
Saturated fat: 1g
Monounsaturated fat: 1g