Grandma Tedesco's Mussels And Gravy
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 3cloves garlic, chopped
- 2tablespoons chopped basil
- 2tablespoons chopped parsley
- 4pounds mussels, scrubbed and debearded
- 1cup clam juice
- 2tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
520 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 58 grams protein; 1677 milligrams sodium
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.
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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!