Steamed Mussels in Wine Sauce

By Peggie

Ingredients

•  1 lb large fresh mussels in shells
•  1 tbsp unsalted butter
•  1/3 cup finely chopped shallots or onion
•  3 large cloves garlic, minced
•  1/2 cup dry white wine
•  1/2 cup reduced sodium chicken broth
•  1 small bay leaf
•  1/4 tsp freshly ground pepper
•  1/4 tsp dried thyme
•  1/4 tsp chopped basil or flat leaf parsley
•  lemon slices
•  fresh basil springs

Preparation

Step 1

Before cooking scrub mussels under cold water, trim beards. Combine 4 qt. Water and 1/3 cup salt in an 8 qt Dutch oven. Add mussels, soak for 15 minutes. Drain, rinse, and repeat. Melt butter in large skillet over medium heat. Add onion and garlic, cook and stir for 4 minutes. Add wine, broth, bay leaf, pepper, & thyme. Bring to a boil. Reduce heat and boil gently uncovered for 3 minutes. Add drained mussels to skillet, cover, and reduce heat. Simmer for 5 minutes or until mussels open. Transfer mussels and juices to shallow bowls, discard bay leaf and garnish with lemon slices and basil sprigs.

*Per serving: 124 calories/5 g. fat