Divine Dinners: Mussels in Broth


    April 29, 2017

    Feel the need to satisfy your seafood cravings though not wanting fish? Mussels served in broth will do the trick. And it's also simple and easy to make!

    • Prep: 10 mins
    • Cook: 40 mins
    • Yields: 4 Servings


    2 pounds mussels in the shell

    2 tablespoons margarine

    1/4 cup chopped shallots or finely chopped onion

    2 cloves garlic, minced

    1 cup dry white wine

    1 cup homemade chicken broth or canned reduced-sodium chicken broth

    1/2 teaspoon freshly ground pepper

    2 tablespoons chopped fresh parsley, preferably flat-leaf (Italian) parsley


    1In a large bowl, soak the mussels in cold salted water for 30 minutes; rinse and scrape off the beards (the hairy tuft protruding from one side of the shell).

    2In a large, deep skillet or saute pan, melt the margarine. Saute the shallots and garlic until tender, about 5 minutes. Add the wine, broth, and pepper; bring to a boil. Simmer, uncovered, 5 minutes. Drain the mussels and add to the pan; cover and cook until the mussels are fully open, about 8 minutes, shaking the pan frequently. Discard any mussels that do not open.

    3Divide the mussels and broth among 4 deep soup bowls; sprinkle with parsley.


    Nutrition Facts

    Sodium379 mg
    Protein12 g
    Cholesterol25 mg
    Total Fat10 g
    Total Carbohydrates5 g