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Related recipes: Clams, Fall, Herbs, Leeks, Low-Carb, Low-Sugar, Main Dishes, Mushrooms, Mussels, National Fisheries Institute, Seafood, Soups, Soups/Salads
Add these dishes to make a full meal:
Wild Rice Salad with Smoked Turkey
Yield: 6 servings
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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
