Mussels in White Wine with Garlic and Parsley
Makes 1 serving

INGREDIENTS
200 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.)
100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
40 g Shallot
3 cloves, about 9 g Garlic
10 g Butter
A big handful, chopped Fresh parsley
Plenty Black pepper
1 slice, about 50 g Sourdough

METHOD
1. Scrub the mussels under cold water, pull off the beards and throw away any that stay open when tapped.
2. Soften the shallot and garlic in half the butter over a medium heat for three minutes. Pour in the wine and bring it to a boil.
3. Tip in the mussels, put the lid on and shake the pan. Cook for three to four minutes, until they have opened. Discard any that have not.
4. Lift the mussels into a bowl, swirl the rest of the butter and the parsley into the liquor with the pepper, and pour it over. Toast the bread.

Contains gluten cereals, milk, molluscs and sulphites.

RECIPE NOTES
The weight is for the meat, which is what ends up in you. About 600 g in the shell gives 200 g of mussel, which is a generous bowl for one.
Ten grams of butter is 74 kcal and enough to round off the liquor. Twice that is what a restaurant uses, so theirs tastes the way it does.

Full recipe: https://www.getfuel8.com/recipes/mussels-white-wine-garlic-parsley
