Paleo Mussels in White Wine
Ingredients
The mussels
The broth
-
3
Tbsp
grassfed butter or ghee
-
2
medium
shallots, chopped
-
5
cloves
garlic, minced
-
1
cup
dry white wine
-
1 ½
tsp
sea salt
-
½
tsp
black pepper
-
¼
cup
chopped parsley
-
1
Tbsp
freshly squeezed lemon juice
For serving
Instructions
- Clean the mussels by rinsing under cold water, scrubbing, and removing the beards.
- Discard any mussels with broken shells or those that do not close when tapped.
- Melt butter or ghee in a large pot over medium heat.
- Add shallots and cook for about 4 minutes, stirring occasionally.
- Add garlic and cook for an additional 2 minutes, ensuring they do not brown.
- Add white wine, lemon juice, salt, and pepper, then bring to a boil.
- Add the mussels to the pot, stir, and cover with a lid.
- Steam the mussels for about 5 minutes, shaking the pot occasionally.
- Remove the mussels with a slotted spoon, discarding any that did not open.
- Sprinkle with chopped parsley and serve with the broth and lemon wedges.
Nutrition Facts (estimated)
Servings
2 servings
Calories
250
Total fat
10g
Total carbohydrates
10g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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