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Mussels with Mustard Sauce

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Mussels with Mustard Sauce
  • Prep 25 min
  • Total 40 min
  • Servings 4
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Garlic, cracked pepper, red wine and parsley flavor these simply simmered shellfish.
By Betty Crocker Kitchens
Updated Mar 13, 2010

Ingredients

Mussels

  • 2 lb fresh mussels
  • 1 teaspoon olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup dry red wine or Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup chopped fresh parsley

Mustard Sauce

  • 1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon reduced-fat sour cream
  • 1 teaspoon honey
Make With
Make With
Progresso Broth

Steps

  • 1
    To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  • 2
    In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
  • 3
    In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mussels are not hard to clean. First toss any that have broken shells or shells that won’t close when tapped. Scrub the remaining mussels with a stiff brush under cold, running water. Finally, pull off the dark fibrous threads, also known as the “beard.”
  • tip 2
    Mussels should be alive and fresh when you buy them and when you cook them. Look for mussels that have tightly closed shells or those that snap shut when you tap them.

Nutrition

100 Calories, 3g Total Fat, 11g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
400mg
17%
Potassium
350mg
10%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
50%
50%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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