Ingredients
2 lbs mussels in the shell
2 T margarine
1/4 C chopped shallots or finely onion
2 cloves garlic/minced
1 C dry white wine
1 C homemade chicken broth
or red-sodium chicken broth
1/2 tsp ground pepper
2 T chopped flat-leaf parsley
Soak mussels in a large bowl, in cold salted water for
30 minutes; rinse, scrape beards from the shell.
In a large, deep skillet or sauté pan, melt margarine. Sauté shallots and garlic until tender, about 5 minutes. Add wine, broth, and pepper; bring to a boil. Simmer, uncovered, 5 minutes.
Drain mussels, add to pan; cover and cook until mussels are fully open, about 8 minutes, shaking pan frequently. Discard any mussels that do not open.
Divide mussels and broth among 4 bowls, sprinkle with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories 180, Fat: 10 g, Cholesterol: 25 mg, Sodium: 379 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat
