For a quick and easy dinner, let these mussels simmer in a Bigelow Lemon Lift Tea wine sauce. The lemon tea willl enhance the flavor of the dish.
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Nutrition Info
|
|
%DV |
| Calories: |
710 |
35% |
| Protein: |
55 grams |
110% |
| Carbohydrate: |
21 grams |
7% |
| Total Fat: |
39 grams |
61% |
| Alcohol: |
6 grams |
N/A |
| Cholesterol: |
133 mg |
44% |
| Saturated Fat: |
7 grams |
34% |
| Monousaturated Fat: |
23 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.4 grams |
2% |
| Total Sugar: |
1 grams |
|
| Sodium: |
1566 mg |
|
| Potassium: |
1417 mg |
|
| Vitamin A (Retinol Equivalent): |
241 |
|
| Vitamin C: |
31 mg |
|
| Calcium: |
129 mg |
|
| Iron: |
17 mg |
|
| Vitamin D: |
.04 micrograms |
|
| Thiamin: |
.7 micrograms |
|
| Riboflavin: |
.9 mg |
|
| Niacin: |
7 mg |
|
| Vitamin B6: |
.3 mg |
|
| Folic Acid: |
150 mg |
|
| Vitamin B12: |
49 micrograms |
|
Ingredients
-
1 cup dry white wine
-
6 Bigelow Lemon Lift Tea Bags
-
½ cup of extra virgin olive oil
-
2 teaspoons butter
-
1 large shallot, minced
-
6 cloves garlic, minced
-
½ cup of celery, chopped
-
1 teaspoon red pepper flakes
-
4 pounds of mussels, cleaned, scrubbed & debearded
-
Pinch of freshly ground black pepper
-
Pinch of salt
-
1 cup chicken broth
-
Linguine
Instructions
In a small saucepan, combine wine and tea bags until bubbles are visible. Steep for 6 minutes. Set aside. Add the olive oil and butter into a large deep pot. Saute shallots, garlic, celery, and red pepper flakes until translucent in color. Stir in the mussels. Give the mussels a toss with the sauteed mixture. Add tea/wine mixture, ground pepper, salt and chicken broth. Cover and simmer until mussels open (discard any mussels that do not open). Serve as is or over a plate of linguine.