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5 from 1 vote

Garlic & Herb Mussels

Sometimes I short cut the process of chopping onions and herbs, and instead use pesto for the mussels as well as for the cauliflower rice.
Servings: 4 servings
Calories: 295kcal

Ingredients

  • 2 garlic cloves peeled and minced
  • 1 tablespoon olive oil
  • ½ cup onions minced
  • ½ cup fresh herbs a mixture of thyme, basil, oregano, or other herbs
  • 1 cup vegetable broth
  • 1 cup dry white wine
  • 4 pounds mussels

Instructions

  • Preheat a large stock pot on a low to medium heat.
  • Add the garlic, olive oil, and onions and sauté for about 5 minutes.
  • Add the herbs, broth, wine and bring it to a steady low boil.
  • Cover the pot and turn the heat down a bit and simmer for 8 minutes or until the mussels open up. If there are a few stubborn mussels that won’t open up, discard them.
  • Serve on top of the pesto cauliflower rice (recipe below).

Nutrition

Calories: 295kcal | Carbohydrates: 14g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 905mg | Potassium: 860mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1128IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 10mg