Mussels are very economical yet make a party feel extremely special, especially with this elegant presentation.
- Portion size 48 servings
- Credits : Canadian Living Special Issue: Holiday Best 2009
Ingredients
Method
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.In large pot or Dutch oven, bring white wine to boil over medium-high heat. Add mussels; cover tightly and cook over high heat until mussels open, about 8 minutes. Discard any that do not open.
Remove mussels from liquid and remove from shell, reserving half of each shell; cover and refrigerate mussels.
Strain cooking liquid through cheesecloth-lined sieve into clean saucepan. Add chopped shallot and bring to boil over medium heat; reduce heat and simmer until reduced to oe cup (50 mL), about 10 minutes. Transfer to bowl; let cool.
Stir parsley, vinegar and capers into reduced cooled liquid. Add mussels and toss to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Arrange mussels on shells. Drizzle any remaining cooking liquid over top.
Nutritional facts Per serving: about
- Sodium 12 mg
- Protein 1 g
- Calories 6.0
- Total fat trace
- Potassium 12 mg
- Cholesterol 2 mg
- Saturated fat 0 g
- Total carbohydrate trace
%RDI
- Iron 1.0
- Folate 1.0
