Grandma Tedesco's Mussels And Gravy
Published October 7, 1997
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons chopped basil
2 tablespoons chopped parsley
4 pounds mussels, scrubbed and debearded
1 cup clam juice
2 tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
18 grams carbs; 142 milligrams cholesterol; 520 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 1677 milligrams sodium; 58 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large (6 quart) pot over medium-high heat, saute garlic in olive oil until garlic is browned on edges, about 2 minutes. Add basil, parsley and mussels. Stir gently for 30 seconds. Add clam juice. Cover pot, and increase heat to high. Steam until mussels open, about 5 minutes.
- Step 2
Remove mussels to serving plates. Whisk butter, 1 tablespoon at a time, into broth in pot. Boil until sauce is concentrated, about 2 to 3 minutes. Spoon over mussels. Serve immediately.
Private Notes
Comments
Kate,I agree with you !! I still have the original recipe and I think it’s the best -easy and delicious !
I finally looked online for this recipe (not that I need it--it is just sort of comforting for me to follow directions) because my yellowed newspaper clipping from about 25 years ago has been on the receiving end of many kitchen spills. Definitely the best reward-to-effort ratio recipe. Oldie but goodie!