![]() ![]() Unopened shells can be removed before serving.Once the mussels open they are ready to eat. Check your steamed mussels about 5-6 minutes into cooking, stirring to distribute the ingredients and then cover again to cook for a few more minutes.You could also add in red chili flakes or Cayenne pepper for a heat kick. Serve steamed mussels along with the juices in the pan to dip bread or garlic bread. The cooked mussels add their own flavour to the broth while steaming. Mix well, cover pot with a lid and cook until mussels are cooked through and opened, about 10 minutes. Sauté the onion and garlic until softened, (about 5 minutes).Īdd the mussels, wine, cream, butter, and parsley, salt and pepper. Heat the olive oil and butter in a large pot over medium-high heat. Save some money and make this restaurant quality dish at home! Steaming mussels is one of the easiest and fastest ways to cook shellfish. Note: Mussels with only be alive for a short period of time once the byssal thread is removed. ![]() Some mussels may already be cleaned in the batch. PULL the fibrous brown string (beard/byssal thread) coming out from the side of the shell towards the hinge and out of the shell. SCRAPE shells LIGHTLY with a knife, or use a brush to scrub them (if you have one). LIGHTLY RINSE each mussel under running water, using your fingers to clean them of any excess dirt. The most important step to preparing mussels is to clean them just before cooking: Do not add any extra water to mussels as it can kill them. Drain any excess liquid from the bottom of the bowl and cover with a damp paper towel. They should have a light sea fragrance, but not smell too fishy. Take them out of their packaging when you get them home and store them in a bowl. Make sure you buy live mussels from a reputable seafood store. Steamed Mussels are a true seafood delicacy! Much like Shrimp Scampi, or Lobster Tails. A dry white wine you would drink yourself (our favourite wines to use are a Pinot Grigio/Gris, Suave Blanc or Chardonnay).Buy the best mussels (1 pound or 500g of mussels per person for a main meal, or half that as an appetizer).For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg foods should be within 5%-20% DV per serving. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. The organization recommends 2300mg of sodium as the daily limit. Once again, discard unopened mussels or broken mussels. Cover and let simmer for 8-10 minutes until the mussels completely open. Add the pasta cooking water to the sauce, along with the mussels. At 738mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. When the linguine is cooked to al dente, reserve cup of the pasta cooking water for the sauce and drain the remaining liquid. This food's %DV (daily value percentage) for sodium is 32%.It's recommended that you track the macros of your daily food consumptions-this makes it easier to avoid overconsumption. Always take into account any foods you've already consumed. If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). Net Carbs are 8% of calories per serving, at 25g per serving. ![]()
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