"Seethed" Mussels With Parsley And Vinegar – a delicious recipe with mussels, butter, parsley, red wine vinegar, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Place mussels in cold water and scrub them clean. ""Beard"" them by taking off the tuft of fibers projecting from the shell (if there are any-many farm-raised mussels are ""beardless""). Discard any mussels that are broken or do not close when touched.", "Place 1 cup of water and all ingredients except the mussels into a large pot, cover, and bring to a boil over high heat. Add the mussels and reduce the heat so that the mussels cook at a simmer. Cook, shaking the pot occasionally, for 10 minutes or until all of the mussels have opened fully. Keep an eye on the mussels-if cooked too long, they can be chewy.", "To serve, pour the mussels and broth into bowls, setting another empty bowl on the table for discarded shells."]
141
kcal
Calories
6
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* 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 7 ingredients. The key ingredients include: 4 pounds of mussels, 2 tablespoons butter, 1/2 cup chopped parsley, 1/2 cup red wine vinegar, and more.
Yes, "Seethed" Mussels With Parsley And Vinegar 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.
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