From: mardiw@nospam.wco.com (Mardi Wetmore)
Newsgroups: rec.food.cooking
Date: Thu, 19 Dec 1996 04:36:36 GMT
Message-ID: <32b8c5f7.16281836@news.wco.com>


Herb-Marinated Mussels

 4  Servings

1/2	cup dry white wine
1/4	cup onions, chopped
1 1/2	pounds mussels, cleaned
1	tablespoon olive oil
3	cloves garlic, minced
1	tablespoon fresh thyme
1	tablespoon fresh parsley
1	bay leaf
3	tablespoons red wine vinegar
1/2	teaspoon paprika
1/2	teaspoon lemon peel, grated
	pinch cayenne pepper
	lemon wedges

Bring white wine and onion to boil.  Add mussels, cover and steam
until mussels open, about 5 minutes.    Discard any mussels that do
not open. Transfer mussels to plate.  Reserve cooking liquid in
saucepan. Heat olive oil in skillet. 

Add minced  garlic and saute for 2 minutes. Add seasonings and cook 1
minute. Add  mussel cooking liquid, vinegar, paprika, lemon peel and
cayenne.  Season  with salt and pepper.  Pour into large bowl. Remove
mussels from shells  and add to bowl; reserve 1/2 of each shell. Cover
and refrigerate for 2  hours.  Arrange mussel shells on platter. Place
1 mussel in each shell.   Pour marinade over. Garnish with lemon
wedges.    

Amount Per Serving
Calories  360        Calories from Fat  105
Percent Total Calories From:
Fat   29%        Protein   46%        Carb.  18%

Nutrient		Amount per		% Daily
		Serving		Value
Total Fat		6	g	18%
  Saturated Fat		2	g	10%
Cholesterol		95	mg	32%
Sodium		632	mg	26%
Total Carbohydrate		16	g	5%
  Dietary Fiber		0	g	2%
  Sugars		0	g
Protein		41	g

Vitamin A   19%      Vitamin C   49%      Calcium   0%      Iron   68%


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