Ingredients
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2 tablespoons butter
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4 cloves garlic, minced
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1 lemon, zested
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½ teaspoon red pepper flakes, or to taste
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2 cups white wine
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freshly ground black pepper to taste
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2 pounds mussels, cleaned and debearded
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1 cup chopped fresh flat-leaf parsley
Directions
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Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
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Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
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Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
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Nutrition Facts (per serving)
| 718 | Calories |
| 22g | Fat |
| 27g | Carbs |
| 56g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 718 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 9g | 47% |
| Cholesterol 158mg | 53% |
| Sodium 1411mg | 61% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 4% |
| Protein 56g | 111% |
| Vitamin C 78mg | 87% |
| Calcium 197mg | 15% |
| Iron 21mg | 114% |
| Potassium 1833mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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