This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
- Place the mussels in a pan. Add onions, 1 tablespoon (15 ml) of chives, margarine, wine and pepper. Bring to boil. As soon as the shells open, remove them from the pan and leave the cooking juice in the pan. Set aside the mussels.
- Pass the cooking juice through a strainer lined with cheesecloth. Transfer into a pan. Add the vermouth and cream. Season with salt and pepper.
- Cook over medium-low heat for 3 to 4 minutes.
- Add the remaining chives; simmer for 2 minutes over medium-low heat.
- Serve the mussels in half shells and drizzle with sauce.
Nutrition Facts Table
per 1 serving (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Omega-3, Vitamin B6
- Good source of :
- Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Excellent source of :
- Folacin, Iron, Manganese, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Zinc
- Free :
- Added Sugar
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