Mussels with Mustard Sauce

6 Ratings

0 Reviews

Prep 25 min
Total 40 min
Servings 4

Garlic, cracked pepper, red wine and parsley flavor these simply simmered shellfish. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 13, 2010

Make with

Progresso Broth

Ingredients

Mussels

lb fresh mussels

teaspoon olive or vegetable oil

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)

tablespoons Dijon mustard

tablespoon reduced-fat sour cream

teaspoon honey

Steps

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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.

Expert Tips

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.”
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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 25

% Daily Value

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;