2 tbs butter
4 cloves garlic, minced
½ tsp red pepper flakes, crushed
1 fresh lemon, zested
2 cups dry white wine
⅛ tsp ground black pepper
2 lbs mussels, cleaned and debearded
1 cup fresh parsley, chopped
In a large stock pot, warm butter over medium heat.
Add in garlic, crushed red pepper and lemon zest.
Cook for 1 minute.
Add wine and ground pepper to pot.
Bring mixture to a boil.
Add mussels and cover.
Boil mussels for 1 minute.
Stir mussels and boil for 2 minutes.
Add parsley to pot.
Cover and boil for an additional 3 minutes or until shells begin to open.
Discard any mussels that do not open. Serve warm.
Sugar: 2g
:
Calcium: 74mg
Calories: 267kcal
Carbohydrates: 12g
Cholesterol: 32mg
Fat: 8g
Fiber: 1g
Iron: 6mg
Potassium: 588mg
Protein: 15g
Saturated Fat: 2g
Sodium: 416mg
Vitamin A: 1773IU
Vitamin C: 44mg
