1 1/2 tsp chopped fresh thyme or 1/2 teaspoon dried
1 cup light cream
3 Tbs dry sherry
Directions
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.
Recipe courtesy of the National Fisheries Institute
Nutrition facts
Serving Size 1 serving
Calories 444
Calories from Fat 171 (38%)
% Daily Value*
30%Total Fat 19g
45%Saturated
Fat 8.9g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 5g
41%Cholesterol 122mg
45%Sodium 1075mg
34%Potassium 1180mg
6%Total
Carbohydrate 19g
4%Dietary
Fiber 1g
Sugars 2g
Sugar Alcohols 0g
78%Protein 39g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
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.
