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STEAMED MUSSELS IN WHITE WINE

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4          dozen mussels
4          shallots, finely chopped
1          cup white wine
2          sprigs fresh thyme
1          bay leaf
1/2       teaspoon black pepper, fresh ground
1/2       tablespoon extra virgin olive oil
1          tablespoon fresh parsley, chopped

Wash, scrape and debeard the mussels under running water. Discard any with cracked, broken or open shells. Heat the oil in a large non-stick pan and sauté the shallots for 2-3 minutes. Add the wine, parsley, thyme and bay leaf. Season with the pepper and simmer gently for 10 minutes. Add the mussels, cover the pan and allow them to steam. Shake constantly so all of them are evenly exposed and their shells will open. Toss the ones that stay closed. Remove the mussels and arrange in a serving dish. Remove the bay leaf. Reduce the cooking liquid a little and pour over the mussels. Serve garnished with fresh ground parsley.

Notes: Excellent source of Vitamin C, A, B6, B12, B2, B1, Folacin, Iron, and Zinc.
Good source of Vitamin B6, Niacin and Calcium.

Serves 4
Prep Time: 0:20
Total Calories 215
Protein 19g
Carbohydrate 12g
Fat 5g
Cholesterol 42mg
Dietary Fiber 0g
%Calories from Fat 21%

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