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Mussels with Mustard Sauce

Mussels with Mustard Sauce
Recipe Tip
Super Shellfish
Shellfish, like shrimp, is a good source of vitamin B-12. Our bodies need B-12 to help break down foods to give us plenty of energy.
Purchasing
Mussels should be alive and fresh when you buy them and when you cook them. Look for mussels that have tightly closed shells or those that snap shut when you tap them.
How-To
Mussels are not hard to clean. First toss any that have broken shells or shells that won’t close when tapped. Scrub the remaining mussels with a stiff brush under cold, running water. Finally, pull off the dark fibrous threads, also known as the “beard.”

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Garlic, cracked pepper, red wine and parsley flavor these simply simmered shellfish. From eatbetteramerica.
Prep Time:25 min
Start to Finish:40 min
makes:4 servings
Mussels
2lb fresh mussels
1teaspoon olive or vegetable oil
2cloves garlic, finely chopped
1/2teaspoon cracked black pepper
1/2cup dry red wine or Progresso® chicken broth (from 32-oz carton)
1/4cup chopped fresh parsley
Mustard Sauce
1/2cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2tablespoons Dijon mustard
1tablespoon reduced-fat sour cream
1teaspoon honey
1.To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
2.In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
3.In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.
Nutritional Information
1 Serving: Calories 100 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 400mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 11g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 10%; Iron 50% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
 
2 Reviews

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Posted at 9:54 AM on November 23 2011 by
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No words
There are no words to describe how good this is. The mussels fell of the shell and the sauce was to die for. My whole family loved it. My wife never had mussels before and now this is her favorite recepie.
Posted at 9:53 AM on November 23 2011 by Raymond Gonzalez
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