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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mussels Steamed in Seasoned Broth

Source: dLife

Mussels are steamed in a sauce made of chicken broth and wine seasoned with parsley, thyme, and garlic

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	271.7

Total Carbs	34.8 g

Dietary Fiber	2.0 g

Sugars	2.2 g

Total Fat	5.4 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	4993.6 mg

Protein	12.8 g

Sodium	589.6 mg

Dietary Exchanges 5.4 Fat, 0.6 Vegetables, 1.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 quart cold water 0.3333
0.3333 cup salt substitute 5.0
5 lb Mussels, blue, raw, large 1.0
1 tbsp olive oil 8.0
8 each medium garlic cloves 1.0
1 each fresh leeks 2.0
2 each medium celery stalks 2.0
2 cup low fat unsalted chicken broth 1.0
1 cup white wine 1.0
1 tsp ground thyme 1.0
1 oz chopped parsley 0.5
0 1/2 tsp grated lemon rind 1.0
1 pinch black pepper 1.0
1 lb French bread baguette

Directions

Place the water and salt into a large pot.
Clean mussels under cold running water, discarding any that don't fully close, and place into pot.
Allow mussels to soak in salt water to remove any grit. Drain and throw out the water.
Pull or cut any threadlike pieces hanging from the mussels and set aside.
Place the oil in a large pot over medium heat and warm. Add in the garlic, leeks, and celery and cook until lightly browned, about 2 minutes.
Add in the broth, wine, thyme, parsley, lemon rind, and pepper, bring to a boil. Lower heat and simmer for 5 minutes.
Return to a boil and add in the mussels. Cover and cook until the shells are opened wide, about 5 to 7 minutes. Serve mussels topped with broth and a piece of bread for dipping.