Mussels In White Sauce Recipe


Mussels In White Sauce Recipe

Nutritional Facts
Serving Size: 
about 8 ounces of mussels with 3 tablespoons sauce
Calories from Fat: 
106.72kcal
Calories: 
282
Total Fat: 
12.11g
Saturated Fat: 
2.50g
Cholestrol: 
118.45mg
Sodium: 
667.37mg
Dietary Fiber: 
0.77g
Total Carbohydrate: 
13.48g
Sugars: 
2.66g
Protein: 
28.98g
Calcium: 
109.28mg
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Source: 
Makers of LACTAID® Brand Products

Fresh mussels are steamed with garlic, onion, and lime, and served with a savory white sauce.

Yields/Serves: 
8
servings
Ingredients: 
4 pounds mussels
3 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 lime, washed and quartered
1 tablespoon whole wheat flour
1 cup LACTAID® Reduced Fat Milk, divided
2 egg yolks
1 tablespoon chopped parsley
  1. Rinse mussels and remove any beards* that may be present. Discard any mussels that are open. Set aside.
  2. Heat 2 tablespoons of vegetable oil over medium heat in a large pot. Add sliced onions and garlic. Cook 2 to 3 minutes or until onion is transparent. Add quartered lime and mussels. Cover pot and steam 4 to 5 minutes or until mussels have opened. Discard any mussels that have not opened**. Drain mussels, reserving the liquid released during cooking. Place cooked mussels into a serving dish and cover to keep warm.
  3. Cook 1 tablespoon of oil and the flour in a small pan over low heat until the flour starts to brown, about 1 to 2 minutes.
  4. Mix egg yolk with 1/4 cup LACTAID® Milk in small bowl. Set aside.
  5. Add remaining LACTAID® Milk to flour mixture and stir constantly with a wire whisk. Add reserved liquid from the cooked mussels and the egg yolk and LACTAID® Milk mixture. Heat mixture over medium heat stirring constantly for 2 to 3 minutes or until the sauce begins to thicken. Add parsley and season to taste.
  6. Pour sauce over mussels. Serve immediately.
Notes: 

*Beards are fibrous strands mussels use to attach themselves to rocks etc…