Ingredients for Mussels In Green Sauce
- 2 pounds mussels, scrubbed and debearded
- 4 cloves garlic, minced
- Fresh Parsley
- Extra Virgin Olive Oil
- 1 cup dry white wine
- 1 tablespoon cornstarch
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How to Make Mussels In Green Sauce
- In a large, heavy-bottomed pot, sauté 4 cloves minced garlic and 1/2 cup chopped fresh parsley in 1/4 cup olive oil over medium-high heat until the garlic is lightly golden brown (about 2 minutes).
- Add 1 cup dry white wine and 2 pounds mussels, scrubbed and debearded. Cover the pot and steam until all the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
- Remove the mussels from the pot and set aside. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water to form a slurry.
- Add the cornstarch slurry to the cooking liquid and bring to a simmer, stirring constantly, until the sauce has thickened slightly (about 1 minute).
- Return the mussels to the sauce, ensuring they are well coated.
- Serve the mussels and sauce immediately over cooked fettuccine noodles. Garnish with freshly grated Parmesan cheese and serve with crusty garlic bread.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
0g
Fat
11g
Carbs
3g
