Mussels Bianca

Name: Mussels Bianca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Onions - chopped; 1/4 cup oil; 4 cloves garlic - minced; 2 tbsp butter; 1 tbsp lemon pepper; zest of 1/2 lemon; 1 1/2 cups fr. basil chopped; bottle dry white wine; 2 cups water; 1 1/2 cup lt. sour cream; 4# mussels - debearded & washed

Eats Now Editorial Team · 402 kcal · Seafood

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Mussels Bianca – a delicious recipe with Onions, oil, garlic, butter, lemon pepper, basil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Onions - chopped
1/4 cup oil
4 cloves garlic - minced
2 tbsp butter
1 tbsp lemon pepper
zest of 1/2 lemon
1 1/2 cups fr. basil chopped
bottle dry white wine
2 cups water
1 1/2 cup lt. sour cream
4# mussels - debearded & washed

1
-Saute onions & garlic in oil till softened.
2
-Add butter, lemon pepper, zest of lemon & chopped basil and cook on low for 2-3 min.
3
-Add wine & water & simmer for 15 min.
4
-Incorporate 1 cup of mixture into sour cream & add to pot.
5
-Add all mussels & cook till they open (approx 5 min). Discard any mussels that do not open.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Onions - chopped, 1/4 cup oil, 4 cloves garlic - minced, 2 tbsp butter, and more.

Yes, Mussels Bianca falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
402 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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